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less than 30 mins
10 to 30 mins
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To make the risotto balls, roll the cooked risotto into balls and put some of the grated cheese into the centre of each ball.
Coat the balls in breadcrumbs.
Deep-fry in the hot oil for 2-3 minutes until golden. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Serve the risotto balls with the lemon wedges
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