- risotto leftovers
- 1–3 egg, beaten
- bread crumbs
- Shape risotto leftovers into tight balls. It is also possible to fill them with cheese (or anything you want).
- Cover them in flour, egg and bread crumbs, in that order. Keep them aside.
- Heat 1 cm of neutral oil. Fry the coated risotto balls for around 3 min, turning them around until golden.