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