- Vegetable oil
- 1 large egg, beaten to blend
- 1 cup leftover risotto
- 1/4 cup grated Parmesan
- 3/4 cup dried Italian-style bread crumbs
- 1 ounces mozzarella, cut into 1/2-inch cubes
Pour oil in a heavy large saucepan and heat over medium heat
Stir the eggs, risotto, cheese, and 1/4 cup of bread crumbs in a large bowl to combine. Place the remaining bread crumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, pat the mixture into a circle in your hand and place a cube of mozzarella in the center. Form into a patty and roll in bread crumbs to coat.
Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
From the Food Network. Makes about 10 balls