Baked Risotto Balls

Fry the risotto rice with the dried porcini mushrooms without adding fat. Deglaze with white wine and add 1⁄4 l water. Prepare the soup according to package directions. Save a third of it and use the rest to pour the risotto. When risotto is soft, remove pot from heat and finish risotto with Parmesan. Beat the eggs. Shape rice into flat loaves and pull through egg and bread crumbs. Fry on both sides in olive oil until crispy. Serve with the remaining soup and chives.

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