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Risotto balls

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Ingredients for 4 servings:

  • 800 g risotto from the previous day
  • 2 slices of toast
  • 50 g pine nuts or sunflower seeds
  • 4 tomatoes, dried, to taste
  • 2 tbsp, heaped Parmesan, to taste
  • 75 g breadcrumbs
  • 6 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

from any leftovers of the “Risotto with green asparagus”

Toast the toast and cut into small cubes. Mix the cubes into the risotto to absorb all the liquid. Let it rest for a moment. Toast the pine nuts or sunflower seeds in a dry pan and knead them in. Finely chop the sun-dried tomatoes and add them. Fold in the Parmesan cheese. Form the mixture into balls, coat with breadcrumbs, and fry in plenty of oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Risotto with green asparagus

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