Crispy lemon and herb rice balls with sriracha mayo

Makes approx. 30 balls

This makes quite a lot, so either save the excess for a meal or reduce the recipe
Put the chopped onion and garlic into a saucepan with a little oil and start to cook on a low heat
Gently cook the onion for about 5 minutes, until it starts to soften
Turn the heat up and add the rice. Mix well and fry the rice for one minute
Add the wine and mix well
Cook until the wine has reduced right down
Add 700g of the boiling water or stock. Mix well. Cook for 7 minutes, stirring frequently
The liquid should have been absorbed. Add some more water/stock and continue cooking until the rice is cooked. Another 6-10 minutes
Turn the heat off
Add the butter and cheese. Mix in well. Check the seasoning and adjust with salt. Add the lemon juice and zest. Mix well
Pour onto a tray and spread out to create a thin layer. Cling film and allow to cool for 10 minutes then put in the fridge and chill for 30 minutes
Take a spoonful of risotto and weigh out 20g
Roll into a ball. Repeat with remaining mix
Crack the eggs into a bowl and whisk with the water
Put the flour in to a separate bowl and the breadcrumbs into another bowl
Roll the balls in the flour, then the egg mix and then the breadcrumbs
Heat a pan filled to 1/3 with vegetable oil

Ingredients