Whenever you find yourself with leftover risotto, here’s what you do to make a great starter.
This is an Italian tradition, so I’m not revealing any underground, extravagant art of recycling. According to the Italian tradition there are two ways of recycling the leftover risotto: croquette of rice or omelette with rice. The omelette, I’m sure you can easily manage yourself!
You simply make small balls out of any leftover risotto, and then make a hole with your finger in the centre of the ball, insert a cube of your favourite cheese, cover with some rice, and then go ahead and deep-fry them in small batches until evenly golden, turning as needed.
small cubes of cheese that melts easily, such as mozzarella or cheddar; also fresh mozarella is delicious
vegetable oil for frying
From the book ‘Food is Home’ by Sarjano