02 January 2011

fried risotto

Risotto from the other night, tossed in flour (mixed with mace, cayenne, crushed fennel seeds), then in egg, and then in some coarse breadcrumbs (from toasted sourdough). Fry in olive oil mixed with grapeseed oil (maybe just under 1/4" of oil). Garnish with fennel fronds. So good.

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