Description
A really easy, super decedent, and fun to make risotto balls recipe for dinner. Roll your leftover risotto in some breadcrumbs and bake!
Ingredients
Scale
- 1/2 of leftover mushroom risotto recipe (or any leftover risotto)
- 1 cup dried breadcrumbs
- 1/3 cup grated romano cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 eggs (lightly beaten)
- 1 tablespoon milk
- Olive oil spray
Instructions
- Preheat oven to 400 degrees. Combine breadcrumbs, cheese, thyme, and parsley and set aside.
- In a separate bowl mix the eggs and milk. Set aside.
- Take 1 heaping tablespoon of risotto and roll it into a ball and set aside. Continue rolling the rest of the risotto into uniform balls.
- Taking one ball at a time, dip it first in the egg mixture, making sure to coat the entire ball and allowing the excess to drip off. Then roll the ball in the breadcrumb mixture and place on a parchment lined sheet pan. Continue with the remaining balls.
- Lightly spray the balls with olive oil and bake for 25-35 minutes until golden brown and crisp on the outside and gooey in the middle. Serve right away!
Notes
* I used an awesome risotto recipe from Cookie + Kate. See link in the post above.
* You can assemble these and put them in the fridge overnight before baking.