I used left over risotto from Monday, added egg and cheese, then rolled balls in breadcrumbs. I'd intended to add a piece of cheese to the middle but I didn't get around to acquiring some bocconcini, and the (ungrated) tasty cheese we had had to be thrown out. Still, I think that may have made my problems worse. They were tasty, but had flattened out and were rather gooey.
Some thoughts:
* Do not use Lemon Pepper breadcrumbs - they overwhelm the flavour of the risotto
* Frying may result in a more golden finish
* Maybe I should have double crumbed them?
*Why were they so gooey that they lost their shape? How can I fix this next time?
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