Sunday, August 05, 2007

Risotto Balls with green salad

I don't know about you, but I find Tuesdays to be killers. It's no longer the absolute beginning of the week, so you're not full of enthusiam. But it's nowhere near the end of the week, and the weekend feels sooooo long away. It's just... Tuesday. Thank goodness most of dinner was made last night, hey!

Risotto Balls
Leftover risotto mixture
2 cups vegetable oil
2 cups dried breadcrumbs
1 - Divide the risotto into balls, using wet hands.
2 - Roll each ball in the breadcrumbs so they are fully coated.
3 - Heat the oil in a saucepan until hot. It should be hot enough that a cube of bread will sizzle on contact.
4 - Free 3 or 4 balls at a time, for 3ish minutes, until the balls are golden. Drain on kitchen towel and serve with the green salad.
Green salad
2 cups of lettuce leaves, washed and dried well
1/2 an avocado, sliced
1/2 a punnet of cherry tomatoes, sliced in half
1 teaspoon of olive oil
1 teaspoon of red wine vinegar
1/2 teaspoon of dijon mustard
1 - Add the vegetables to a bowl.
2 - In a small cup, add the vinegar, mustard and oil, and mix well. Pour over salad and serve immediately.

1 comment:

  1. My usual recipe for left over risotto involves it sitting in the back of the fridge for a week waiting for me to reheat for lunch one day, it turning blue and furry and then being chucked in the bin.
    Yours sounds much nicer!
    Your blog may just become a lifesaver as our usual dinners are on a rotation of about six dishes. Variety is good!