Vegetable oil for deep frying
2 large eggs, beaten
2 cups Risotto, cooled
1/2 cup Parmesan cheese, grated or shredded
1 1/2 cups Italian-style bread crumbs
2 ounces mozzarella cheese sticks, cut into 1/2-inch cubes
Salt, to taste
1. Pour enough oil in a heavy large saucepan (or Dutch oven) to reach the depth of 3 inches. Heat the oil over medium-high heat to 350*F.
2. Stir the eggs, Risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. (It’s easiest to do this with clean hands.) Place the remaining bread crumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat. (I used my favorite #30 disher for this.)
3. Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4-5 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
I love risotto and I was so thrilled when I first saw this recipe made by Giada De Laurentiis. It’s a great way to use up leftover risotto! I love these things, with that ball of melty cheese in the middle, and the slightly crispy coating. You can serve them with marinara for dipping if you’d like, or just eat them plain. It will work with any variety of risotto you've got and is easily doubled or even tripled.