A new cookbook of mine has a recipe for risotto fritters. Basically, make the risotto, let it cool, shape into small discs, refrigerate for 15 minutes, then fry in a couple centimeters of hot oil.
Well, it doesn't work. Maybe my discs were just too big? I tried it after refrigerating them. I tried freezing them. I tried cooking in a skillet with no oil. Nothing.
But, it did enhance the flavor when I tried frying them in olive oil (it was sun-dried tomato spread and granitu cheese - similar to parmesan). It was really yummy, just not what I expected. If anyone knows how to make risotto fritters, I'd love to learn how he or she does it.
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