Leftover Mushroom Risotto
100 gram mature cheese
1/2 cup white flour
1-2 eggs
Breadcrumbs
Frying oil
Parmesan Cheese
Tip: Roughly a single serving of risotto is enough for two people due to the flour, eggs, breadcrumbs, and frying oil.
Heat enough oil for frying in a deep pot. Grate 100 g mature cheese, and mix it with the left over risotto 4 parts to 1 in a large bowl. Set up 3 dipping bowls in the following order: flour, beaten egg, breadcrumbs
Form the risotto cheese mix into balls, 3-4cm in diameter. Dip the balls in each bowl covering the entire surface from flour, to egg, to breadcrumbs. Place the balls on a plate ready for frying.
Fry the balls 5-6 at a time in the frying oil. They are ready when golden brown, and the cheese is melted on the inside. Serve with truffle mayo, and grated parmesan cheese.
Tip: The oil is ready if a small amount of bread begins to fry immediately when touching the oil.