Ingredients

• 2 cups leftover risotto, refrigerated overnight
• 1 egg, lightly beaten
• 1 cup breadcrumbs, seasoned with a pinch of salt and pepper
• 1 cup flour
• 2 cups peanut oil for frying

Directions

1. Preheat your oil to 350 degrees. Spoon a couple of tablespoons of cold Risotto into your hands and roll into a ball, about 2" thick. Roll the ball in flour. followed by egg and then rolled in breadcrumbs. Continue with the rest of the risotto. Carefully place the risotto balls into the oil and fry for 2-3 minutes on each side, until golden brown. You may have to do this in batches. Remove the balls and drain on a rack or paper towels.

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