I love weddings. More specifically, I love appetizers at weddings. In October, my cousin Gretchen got married and had phenomenal food and appetizers at the reception. Some of my favorite appetizers were the risotto fritters: little golden brown square nuggets of cheesy rice bliss.
Using the leftover risotto from my earlier batch, Ben and I decided to make our own (slightly larger) fritters. I would recommend making them out of plain cheese risotto instead of the mushroom asparagus if you want smaller fritters. But both are delicious.
- Day-old (at least) risotto
- Bread crumbs mixed with salt & pepper
- Oil for frying (we used canola)
Shape the risotto into the size and shape you want. We used a 1/4 measuring cup lined with plastic wrap. Coat the ball in the bread crumbs.
Fry until golden brown on each side.
Top with cream cheese or sour cream for a truly decadent treat.