Let me see. Take some risotto, stuff a chunk of mozzarella cheese in it, bread it and then fry it. Does that sound like a little bit of heaven to you? Well, it is.
This is not something I can say I enjoyed making. I am not one for getting my hands all gooed up. And all gooed up, they will get. I’m the type of person who goes through a pack of napkins when eating wings or ribs or something messy like that. So, plan on rinsing, a lot. Unless, of course, that doesn’t bother you.
In either case, this is what you will need:
- One batch cooked risotto, cooled
- 2 eggs, beaten
- Panko or Italian bread crumbs
- Oil for frying
First, you’ll need to make Basic Risotto. You can use my recipe or your own. Either is just fine.
Next, you’ll need to set up a breading station consisting of:
Once you have that set up, next thing you’ll need to do is cut some fresh mozzarella into small chunks.
Take about a soup spoon-sized portion of risotto in damp hands and form it into a ball, tossing it back and forth between both hands.
Next, get a piece of the cheese and stuff it into the middle. Reform into a ball. You may need to add an extra bit of risotto, so it’s completely covered.
Now get ready to get down and dirty with the balls.
Start by rolling them, one at a time, in the flour first, then the egg and, finally, the bread crumbs. You may have to reform them into ball-form at this point.
After you have them rolled, prepare your pan for frying. Heat about a half-inch of oil, I used canola, in a skillet.
Begin frying each ball, until golden brown on all sides.
Let cool for a few minutes and eat when ready.