A couple of years ago, a good friend posted a Milanese Risotto recipe, with a little teaser for a suppli, or way to reuse leftovers that make them a bit different. We’d never made it until a couple of weeks ago, because leftover risotto doesn’t have a very high survival rate around here. Finally, we had enough left over to do it, when we finally thought of it. It works like this.
Scoop a tbsp or slightly more cold risotto, shape it into a ball (or disc, like we did since we pan fried), and dip it into a whisked egg, then give it a roll in some breadcrumbs. Fry until crispy and golden-brown. I’m not entirely sure what we’re supposed to with them after that, as far as serving them goes – they didn’t really survive much past getting them out of the pan. These are just that good. I think I dipped a few into some reheated tomato sauce, much like one would with fried polenta sticks, and thought it was ok.