Left Over Risotto...

Well, you know the other night  I had the lemon and salmon risotto.
I decided to turn the left overs into Arancini.

Lemon and Salmon Arancini, with Blue Costello.

Take a spoon full of the risotto,
 with a piece of Blue Costello in the centre.

Roll it into a ball...

And dip, or double dip in egg wash and breadcrumbs.
(I used rye, oats and almonds to make a crumb mix, but bread crumbs are fine).

Deep fry until golden brown.

The outside gets crusty, and the rice is delicious,
with the melted cheese kind of  runny and creamy, in a very good way.
Its a dish where you just say mmmmm.....a lot.