Ingredients

• 3 cups mushroom risotto

• 12 cubes white cheese

• 1 cup all-purpose flour

• 2 eggs

• 1 cup dry bread crumbs

• Vegetable oil for frying

Method

Prepare the mushroom risotto according to package directions. Spread it on to a cookie sheet and refrigerate until chilled through. Transfer chilled risotto to a bowl. Using wet hands, roll chilled risotto into 12 balls. For each risotto ball, poke a small hole in the center; open it up to insert a cube of cheese, then reform into a ball. Put flour, eggs, and bread crumbs in three separate bowls. Dredge one risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls. Heat the oil in a heavy pot. Working in batches, fry the risotto balls, turning occasionally, about three minutes, or until golden brown. Transfer with a slotted spoon to paper towels to drain and serve with your favourite sauces.