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Ingredients

• 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

Description

By David Rocco

Bakespace