Fried Risotto Balls

I've always wanted to try those cheese-stuffed, fried balls of risotto. But, I never make enough risotto to have leftovers. At work yesterday, we were cleaning out the fridges to make room for groceries and I snagged some leftover mushroom & spinach risotto to make the fried balls for dinner.

I didn't really follow a recipe. I just added an egg to the risotto because it didn't seem sticky enough. Then, I put a tablespoon of rice in the palm of my hand, added a pinch of goat cheese in the middle, topped it with another tablespoon of rice, then formed it into a ball (or patty). I then coated the balls with a breadcrumb mixture (crumbs, grated Parmesan cheese, garlic powder, salt, pepper, & thyme). This, I'll admit, was a sticky mess. I found it easier to form all the balls, wash my hands, then roll them all in the crumbs. I patted the breadcrumbs into each ball to form a thick crust.

Then, I fried the balls in a couple inches of canola oil until they were deeply golden brown.

Yummy!

I only wish I had more of the cheddar cheese risotto. I bet that would be fabulous! Then, again, what isn't fabulous stuffed with cheese and deep fried?