Risotto and Mozzarella Balls
I absolutely love risotto balls. I’ve never found anyone who doesn’t love them. Sometimes I serve them over warm green beans tossed with some olive oil and garlic and lemon, but usually we just stand around the stove and eat them pretty much out of the pan.
Makes about two dozen
2 1/2 cups cold risotto
1 cup seasoned store bought bread crumbs
1/2 cup finely grated Locatelli Romano cheese
2 large eggs, beaten
1/3 pound mozzarella cheese, cut into 1/2 inch cubes
1 cup olive oil
Place the risotto, half of the bread crumbs, Romano cheese, and eggs, in a large bowl, and blend with your hands until well combined. Form the rice mixture into balls about 1 1/2 inches in diameter. Poke a hole in the center of each ball, fill with a cube of mozzarella, and close the hole over again with the rice mixture to cover the cheese completely. Place the remaining 1/2 cup of breadcrumbs in a shallow bowl. Working with a few balls at a time, roll the balls in the breadcrumbs until evenly coated. Transfer the balls to platter lined with waxed paper, arranging the balls in one layer only.
Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add one third of the rice balls, frying until crispy and golden brown all over, about 5 minutes. Transfer to a second platter, and tent with foil to keep warm. Continue frying the rice balls, adding more oil as needed ( the oil should be about 1/4 –inch high in the skillet ).