Allergens named in the ingredients: Gluten, Eggs.
Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
Leftover risotto
Eggs, beaten
Bread crumbs
Clear or brown broth
Method
Shape the leftover risotto into little balls the size of nuts.
Dip the balls into beaten egg, then roll them in bread crumbs.
Fry the breaded risotto balls in butter, then drain them from the grease.