Julies Mushroom Risotto Arancini
- Strain the risottos in a sieve over a bowl, shake and stir a few times to get as much of the liquid out as possible.
- Retain the liquid to make a sauce.
- Mix the 30-50g of breadcrumbs with the risotto, Parmesan and chopped herbs to form a sticky dry consistency.
- Divide the mixture into 6 equal portions.