Portion/s of leftover risotto.
2 end slices of white bread (stale bread works better).
2 sprigs of rosemary.
Half a cup of plain flour.
Fine sea salt and freshly ground pepper.
1 litre of rapeseed oil.
Simply blitz the end slices of white bread with the leaves of two rosemary sprigs to a fine crumb. It makes loads. (Stalks of the rosemary can be reserved to add flavour to soups or sauces).
Place the herbed bread crumbs in a large bowl. In fact, you don’t need much, so reserve some in an air tight container for another day or to make pangritata.
Take a little of the cold risotto and form into small ball size portions. Do this until all the risotto is used.
Put the flour into a separate bowl and season with salt and pepper. Mix through.
Break the egg and place in another bowl and beat.
Take each risotto ball in turn and dip into the seasoned flour, shake off the excess flour.
Then dip this floured risotto ball into the eggs to coat.
Finally place this in the bowl with the herbed bread crumbs and coat well.
Place the oil in a deep pan, heat to 180c (or use a deep fat fryer) and fry each risotto ball coated in the herbed bread crumbs until golden.
Remove from the hot oil carefully to some kitchen roll on a tray to drain excess oil.
Repeat for the rest of the risotto balls - eat them while they and nice and warm.