1 form risotto into balls approx. 1 inch in diameter 2 push a piece on mozzarella into the center of each ball and reform the ball around it3 place balls on a tray or plate - they will be a little sticky4 in a medium sized frying pan, heat oil over medium heat. sprinkle in a few breadcrumbs to see if the oil bubbles. When bubbles it is ready. 5 place egg in one bowl and breadcrumbs in another bowl. Dip each ball in the egs, allowing the excess to drip off. Then roll the ball in the breadcrumbs6 Fry each ball in oil in batches of 4-5, roll the balls in the oil so all the sides get golden brown7 Remove the balls to a paper towel to drain excess oil. 8 Serve right away or they can be stored in a tupperware with a paper towel for up to 2 days and reheated on a cookie sheet in the oven at 300. 9 Risotto balls can be frozen and reheated in the oven.

This is a great recipe for your favorite leftover risotto.