- 1 x 600 g Woolworths frozen wild mushroom risotto
- flour, to coat
- free-range eggs, to coat
- panko breadcrumbs, to coat
- canola oil, to fry
- grated Parmesan, to serve
- crispy sage leaves, to serve
1. Cook frozen wild mushroom risotto according to package instructions and allow to cool.
2. Roll into 10 balls. Coat each ball in flour, beaten egg and panko crumbs. Repeat this process twice.
3. Deep-fry in canola oil, season, and serve with grated Parmesan and crispy sage leaves fried in brown butter.