Directions

1. Divide cold risotto into eight portions and roll each into a ball. Push a piece of mozzarella into centre of each and reshape the balls, enclosing the mozzarella

2. Mix flour with 5-6 tablespoons cold water to make a smooth batter. Coat risotto balls in batter then in breadcrumbs

3. In a large pan, heat oil for deep frying. Deep fry the risotto balls, in batches, for 3-4 minutes until golden. Drain on kitchen paper and finish with flakey salt. Serve hot or cold