Deep-fried risotto balls Recipe

Deep-fried risotto balls Recipe

  • 175g/6¼oz mushroom risotto, cooked
  • 50g/1¾oz Manchego cheese, grated
  • 100g/3½oz breadcrumbs
  • 600ml/21¼fl oz oil, for frying
  • lemon wedges, to garnish
  1. To make the risotto balls, roll the cooked risotto into balls and put some of the grated cheese into the centre of each ball.
  2. Coat the balls in breadcrumbs.
  3. Deep-fry in the hot oil for 2-3 minutes until golden. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
  4. Serve the risotto balls with the lemon wedges
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