Risotto Rice Balls

I had some http://thefoodshedutica.blogspot.com/2012/02/shittakeedamame-risotto.html left over and had friends over for a lunch the next day. I served one rice ball per person on a bed of Aqua Vita lettuce, which left room for a little dessert. You can make these smaller for an appetizer if you wanted. Who know leftovers could be so elegant!

2-3 c leftover risotto, keep chilled
cheese of choice: recommend Dutch Girl Softy, JFF fresh feta, MVD Camembert* cubed in about 1" pieces
2 eggs (JFF, Wintergrass, Sweetgrass or the Farm)
1 c plain bread crumbs
1 c unbleached AP flour
olive oil
lettuce,optional

Preheat oven to 400 degrees F.

Line a baking sheet with foil. Drizzle with olive oil; set aside

You will 3 dish or plates: place the flour on one, then the eggs on one and lightly beat the eggs and then bread crumbs on another. Line them up in that order as well. Season the flour and eggs with S/P.

Using an ice cream scoop, scoop and pack the risotto. Release the ball into you hand and form a hole in the center. Place in cube of cheese. Now enclose the cheese while form a ball. Rest on a platter. repeat until all the risotto is used. (have a bowl of water near, as the rice can get sticky, dip you hands in the water lightly. Make sure to pack the rice together, like making a good snow ball)

Roll the balls in the flour to coat, then roll in the eggs and then the bread crumbs to coat evenly. Place on foil lined baking sheet. Repeat with each ball. Drizzle a little oil over each.

Bake in a 400 degree F oven for about 12 minutes, then carefully turn to allow the browning. Continue to cook for about another 10-12 minutes.(use a spatula to help turn). Remove from oven and allow to stand for 5 minutes.

*Camembert: I like to freeze mine then place in the middle. especially if you get a wheel that is wonderfully runny and soft.