Risotto ingots
Presentation
Do you have some leftover risotto and don't know how to use it? Discover the recipe for risotto ingots, a delicious and creative dish that transforms leftovers into an original and irresistible first course. Simply form some "ingots" with the cold risotto, coat them in egg and breadcrumbs, and fry them in hot oil. Crispy on the outside, soft and creamy on the inside, these ingots are perfect for any occasion. Ready to surprise your palate and your guests?
Ingredients:
- leftover risotto
- about 3 eggs
- salt to taste
- plenty of breadcrumbs
- seed oil for frying
Preparation:
1 Cut the leftover and well-set risotto into ingot shapes, then 2 pass them one by one in the well-beaten egg and 3 then in the breadcrumbs.
4 Repeat the same procedure to make a second breading. At this point 5 fry the ingots by immersion in seed oil at 175°C until they are golden brown. Finally 6 place them on sheets of absorbent paper to eliminate the excess oil and salt them while still hot. Serve them hot and enjoy your meal!
Advise
- The shape : I liked the idea of the ingot, but you can also make little balls to eat like morsels, crunchy on the outside and with a creamy risotto inside.
- Consistency : if you prepare them with a risotto made all'onda, therefore particularly moist, let it stabilize and dry in the refrigerator overnight. If instead you start from a drier risotto this can be prepared as soon as it has cooled.
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