
Ingredients
- 350 g 350g cold leftover parmesan risotto
- 125 g buffalo mozzarella
- 100 g plain flour
- 2 eggs, beaten
- 200 g breadcrumbs
- oil, for deep-frying
Description
Golden Risotto Balls With Crisp Shells And Melting Middles From Eleanor Smallwood

Golden Risotto Balls With Crisp Shells And Melting Middles From Eleanor Smallwood
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