My kids love rice, but they are pretty messy when it comes to eating it. After seeing risotto balls mentioned on a few blogs and in a few cooking magazines, I figured I'd give it a shot! Not wanting to pan fry them (as was often suggested), I followed the same general idea as my tuna balls. The kids loved them, and I am excited to make my own risotto with lots of sneaky vegetables for next time.
2 C of leftover risotto (I used this, which makes exactly 2 cups)
3/4 C dried bread crumbs
Roll chilled risotto into balls. Roll in dried bread crumbs and flatten slightly. Place on greased baking sheet and bake at 350' for about 25 minutes, flipping them over halfway through. Allow to cool on wire racks.