Ingredients | 2-3 servings

• 150g Risotto leftovers
• 6-7 Cherry Tomatoes
• half of an Eggplant/aubergine
• Frying oil

Preparation

? I’m using saffron risotto’s leftovers

– Cut tomatoes in half, sprinkle salt and put them in the oven at 120C°/250F° for 4 hours

– Chop in small pieces the eggplant, stir fry with salt and olive oil

– Mix leftover risotto with fried eggplants till you have a pasty consistency

– Create fatty disks of risotto and tomatoes incorporated

– Bring the frying oil to 160C°/320F°

??‍♀️be careful while frying, tomatoes are moist.

– Deep fry each disk for 2 mins

The rice balls should be crunchy outside and smooth inside.

– Serve it with the sauce of your choice*

*I made a tomato sauce with peeled big tomatoes, seed removed, stir fry with garlic, salt, pepper and reduced its water, I used a mixer to have a creamy texture.

It’s great with for aperitifs, cheers ?

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