These fun, bite-sized balls are a perfect way to use leftover risotto and you can get inventive with the cheese, vegetables and meat you add to them
1. Bring the stock to the boil then add the rice and cook, with the lid off, for 15-20 minutes or until the rice is tender.
2. Drain the rice (you can keep the stock for making soup if you want). Tip the rice into a bowl and let it cool a little. Season with salt, pepper and nutmeg then add two of the eggs, the butter, Parmesan and Pecorino. Mix well.
3. With damp hands, pick up some rice and shape so they’re the size of golf balls. Stick a few peas, a piece or mozzarella, some sausage, or a combination of them all into the middle of a ball. Spread some flour on a plate and roll each ball in it.
3. Break the remaining two eggs into a dish and lightly beat them with a fork. Roll each ball in the egg, letting any extra egg drop back into the dish. Coat the balls in the breadcrumbs and gently pat the crumbs in with your hands.
4. Once all the rice is used up, chill in the fridge for at least half an hour.
5. Heat the oil in a large frying pan, and when it’s hot but not smoking, add the rice balls. Fry for five minutes, turning them over so they brown evenly. Remove with a slatted spoon and drain on kitchen paper before serving.
This recipe is taken from Amazing Grains by Ghillie James (£25, Kyle Books).