Leftover pumpkin risotto
Salt and pepper
2 eggs, beaten
Zest of an orange
A pinch of nutmeg
Fresh sage leaves, finely chopped
Chill risotto then roll into small balls. Chill balls again to dry them out.
Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.
Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm cheese, sage, a little orange zest, nutmeg and sage. Fry balls until deeply golden and serve hot.