Soup with Risotto
June 21st, 2006Ingredients: Risotto (No. 189), eggs, bread crumbs, clear or brown
soup.
If you have some good risotto left, you can use it up by making it
into little balls the size of small nuts. Egg and bread crumb and
fry them in butter; dry them and put them into a soup tureen with
hot soup. The soup may be either clear or brown.