Ingredients
400 g of leftover risotto of your choice (see links above)
100 g of mozzarella cut into small cubes (you can use smoked mozzarella, or burrata mozzarella if you can find it, to add more flavor)
2 beaten eggs (seasoned with salt and pepper)
Flour
Homemade breadcrumbs (blend rusks if you don’t have stale bread; it will still be better than store-bought breadcrumbs!)
Oil for deep frying
Instructions
The day before or two days before, prepare the risotto of your choice and refrigerate the leftovers. Place a small handful of rice in the palm of your hand, press it slightly, and make a hollow to place a cube of mozzarella in the center. Cover with another small handful of rice and shape it into a rice ball. Set aside and repeat the process to make several rice balls. At this stage, you can easily freeze these balls to cook them later. Just let them thaw slightly (no need to fully defrost them).
Roll each rice ball in flour. Heat the oil. When the oil is hot, dip the balls in the beaten eggs, then coat them with breadcrumbs. Place them in the very hot oil and fry for a few minutes until golden. Drain on paper towels.
more tips on the blog
by RoyalChillblog