• 175g/61⁄4oz mushroom risotto, cooked
  • 50g/13⁄4oz Manchego cheese, grated
  • 100g/31⁄2oz breadcrumbs
  • 600ml/211⁄4fl oz oil, for frying
  • lemon wedges, to garnish

Preparation method

  1. To make the risotto balls, roll the cooked risotto into balls and put some of the grated cheese into the centre of each ball.
  2. Coat the balls in breadcrumbs.
  3. Deep-fry in the hot oil for 2-3 minutes until golden. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
  4. Serve the risotto balls with the lemon wedges