My kids love these. You can use any leftover risotto but they are particularly good made with the tomato risotto.
Mix the risotto and parmesan together in a bowl. Lightly beat one of the eggs and gradually stir into the risotto, stopping when the risotto is damp but still firm enough to be shaped. Moisten your hands with
Lightly beat the other egg in a flat bowl. Put the breadcrumbs on a plate. Roll the balls in the egg and then the breadcrumbs and put on a tray or large plate. Chill for at least 30 minutes.
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