Rice Balls with Pumpkin and Grana Padano
| Difficulty
Easy
|
Preparation 
|
Servings for
4 people
|
Ingredients
400 g leftover saffron risotto
500 g pumpkin
200 g Grana Padano
2 eggs
1 shallot
breadcrumbs
frying oil
salt
pepper
Preparation
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.
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