- 2 Eggs
- 2 cups cooked risotto (use any recipe on back of Arborio rice box)
- 4 ounces Calabro Mozzarella cut in 1/2 inch cubes (about 1 cup)
- 3/4 cups bread crumbs
- Oil for Frying
Beat eggs in a bowl and then add cooked cooled risotto and stir thoroughly. Scoop 1 tablespoon of mixture in a spoon and place a cube of mozzarella in the middle. Top with another spoonful of rice. Use your hands to shape into a ball then roll in bread crumbs and place on wax paper.
Once you assemble all the balls put in refrigerator for 30 minutes.
You can use a deep fryer to cook. We like to use grape seed oil because it has no flavor. Heat the oil to 375 degrees. Fry four balls at a time about four to five minutes until golden brown and cheese is melted.
If you don't have a deep fryer, use a cast iron dutch oven and heat oil until hot. Follow the same steps above.
Rice balls can hold in a 250 degree oven for ten minutes.