My free days are becoming somewhat rarer, thus finding myself at home with a spare morning and some left over risotto I decided to experiment. I lucked upon a pretty good ratio of ingredients; 100g ricotta. 20g honey, 1 tblsp chopped thyme, salt and lots of pepper (For the crust 25g sourdough crumbs, 25g panko). I pulled the pea risotto out of the fridge and made a production line of rice , ricotta mix, well seasoned flour, beaten egg and breadcrumbs.
By taking a small amount of risotto in the palm of my hand and pressing a divot with my thumb I made space for a blob of the ricotta, honey and pepper mix and then placed a ‘lid’ of rice over the top and gently formed into a ball. Having made all the balls I then floured, egged and crumbed them.
refrigerate for at least 30 minutes and then fry in batches, in oil at 190 C until golden brown, dry on some paper towel.