-650g leftover risotto (I used mushroom)
-2 medium eggs, beaten
-100g fine breadcrumbs
-oil for shallow frying.
1. Put the beaten egg and breadcrumbs in two separate shallow bowls. Start heating the oil in a large frying pan.
2. Take large spoonfuls of the risotto (ideally chilled) and form croquette shapes. First dip in the beaten egg, then roll in the breadcrumbs. Repeat this.
3. Carefully lower the croquettes into the oil and fry gently for 5 minutes or until golden brown on all sides. Serve with salad or as a starter.
You can also make arancini with a melting cheese centre. For this you also need 50g of mozzarella/ fontina/ gruyere or other similar cheese, cut into cubes. When shaping the arancini, take a cube of cheese and mould the rice around it. Fry gently and serve immediately.