• 0.8 lb leftover risotto* (400g)
  • 2.8 oz mozzarella (80g), cubed
  • 1 egg, beaten
  • 1 cup bread crumbs
  • 2 cups extra virgin olive oil (475ml)
  • *if leftover risotto is not on hand, add a generous amount of grated parmigiano cheese and a small amount of tomato sauce to boiled salted arborio rice


By David Rocco

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