These are a crowd pleaser and look nice served on a footed platter (above) or individually at the table as pictured below.
2 cups risotto-cold
1/2-3/4 cup gluten free breadcrumbs
3 cups oil for frying
Put breadcrumbs in a pie plate and set aside. In a mixing bowl thoroughly combine cold risotto and egg. Shape risotto mixture into 1 1/2- 2 inch balls, roll in breadcrumbs and set on a sheet pan. Heat oil to a sizzle (use a drop of water to test) in a medium sauce pan and sauté in batches of 4-6. Don’t crowd them as too many will lower the temperature of the oil and they need to be turned half way through. If they brown too quickly turn the heat down a bit. Remove from the oil when golden in color. Cooked risotto balls can be placed on a plate with paper towel so that any excess oil can be absorbed, salt while still warm.