Split your risotto into roughly 8 parts. Roll each portion into a round ball. Dust the flour onto a work surface and roll each ball in the flour. Beat the egg in a bowl and dip each ball into the egg before coating with the breadcrumbs and place to one side until they are all covered.

Next, heat roughly ½ a centimetre of oil in a frying pan. When the oil is piping hot, place the balls in the oil and allow to cook for 2mins before rolling around and cooking on another side.

Cook the balls for 10mins, or until they are completely golden and piping hot! Serve up straight away with salad.