In a large bowl, stir the risotto, 1/2 cup of the bread crumbs, the parmesan cheese. and the eggs to combine. In a medium bowl, place the reamining cup of bread crumbs. Using about two tablespoons of the risotto mixture for each of the cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1 3/4 -inch-diameter balls. Roll the balls in the remaining bread crumbs to coat.
In a large, heavy saucepan, add enough oil to reach a depth of three inches and heat over a medium flame to 350 degrees F. Working in batches, add the rice balls and cook until brown and heated through, about 4 minutes. Using a slotted spoon, transfer the rice balls to papaer towels to drain. let rest for 2 minutes. Serve hot.
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