Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.
- Leftover risotto
- Bocconcini (mini mozz balls)
- Panko bread crumbs
Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.
Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.