First posted: Aug 11, 2013

Risotto Bon Bons



Cooks in:        Serves:4-6 as a snack

  • Pre-prepared or leftover risotto
  • Flour (for coating)
  • 6 eggs (for coating)
  • 2 packets of breadcrumbs
  • Vegetable oil
  • Risotto to be pre-cooked and cooled for this dish. (Premise is to use leftover risotto)

What to do

1. To pre-cooked and cooled risotto, add grated parmesan cheese and mix.

2. Using wet hands, roll the risotto into bite size balls. Set on a baking sheet lined with baking paper and repeat till you’ve used all the risotto.

3. Create a breading station: Line three dishes with flour, beaten egg (seasoned) and bread crumbs
Dip each ball, into the flour, then egg coating entirely. Allow excess egg to drip off, then roll in breadcrumbs until coated.

4. Place back on baking tray and repeat for all balls.

5. Place tray in freezer for 10 – 15 minutes to allow to firm.

6. Heat oil and fry, until golden brown, turning to ensure even coating. (+- 4 minutes.) Remove with slotted spoon and drain on paper towels.

7. Season again and serve hot or at room temperature

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