400 g leftover saffron risotto 500 g pumpkin 200 g Grana Padano 2 eggs 1 shallot breadcrumbs frying oil salt pepper
Dice the pumpkin and cook it in a non-stick pan with a drizzle of extra virgin olive oil, ½ cup water and chopped shallot. When the pumpkin is soft, place it in a bowl and purée with an immersion blender, adding grated Grana Padano and seasoning with salt and pepper, until smooth.
Using your hands, form the rice into balls about 5-6 cm in diameter, make a hole with your finger and insert a spoon of pumpkin purée, then close the ball and reshape it carefully.
Coat the rice balls in beaten egg, then breadcrumbs, and fry in plenty of oil. Serve warm.