I love making Risotto but I was first introduced to Risotto Balls by my friend Kristen during a weekend visit.  They are the perfect way to repurpose leftover Risotto as an appetizer or a crispy element with salad!

INGREDIENTS:

• 2 large eggs, beaten to blend
• 2 cups leftover Risotto
• 1/2 cup grated Manchego or Pecorino Romano (sheep dairy)
• 1 cup gluten free bread crumbs (or 20 Glutino Crackers chopped fine)
• 1/2 Tbs  each dried parsley, oregano and thyme
• 1 teaspoon of garlic powder
• Salt & pepper

INSTRUCTIONS:

1. Combine bread crumbs, parsley and garlic to create an Italian style crumb.
2. Stir the eggs, risotto, cheese, 1/2 cup of the bread crumb mixture in a large bowl to combine.
3. Place the remaining breadcrumbs in a medium bowl.
4. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Roll the balls in the seasoned bread crumbs to coat.
5. Fry the rice balls in 350 degree vegetable oil until brown and heated through, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Salt and serve hot.