Risotto Balls
16th Oct 06
Flip’s Risotto Balls
You have to go a bit by feel on this one as it depends on the
risotto you have already made.
STUFF:
Left over risotto
Plain flour
1 egg
Bread crumbs/gluten free amaranth ‘crumbs’
Oil for pan frying
ACTION:
Depending on the flavouring of your left over risotto, add salt
and pepper, chopped parsley, parmesan cheese and stir
through.
Place some plain flour in a shallow bowl.
Beat one egg and place it in a shallow bowl.
Place some bread crumbs or gluten free amaranth crumbs in a
shallow bowl,
Using your hands, form balls of risotto.
Dust balls in flour so they have a light coating.
Dip balls into egg and then cover in bread crumbs.
Warm a heavy based non-stick fry pan.
Add a little oil and warm before pan frying risotto balls.
Serve with a green salad and relish.
If you don’t want to pan fry try this:
Add an egg to risotto mix and form into patties before putting on
a lined baking tray and cooking in a pre-heated oven of 250
degrees for 15 minutes or until golden brown.