Ingredients

• 8 cups vegetable oil, for frying
• 6 cups risotto, cooked, spread on a baking sheet, chilled
• 24 (1/4 pound) mozzarella, cut into 1/2 cubes
• 2 cups flour
• 4 eggs, beaten
• 2 cups bread crumbs, fine

Directions

1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2″) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry. (The recipe may be prepared a day in advance to this point.)

2. In a large pot or Dutch Oven, heat oil to 360°F-370°F. (Use a deep fat or candy thermometer to gauge the temperature).

3. Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.

4. Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.

5. The risotto balls are best if served immediately. They may be held in a 250°F oven while the remaining balls are fried.

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