MAKING

1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2") ball around a cube of mozzarella.

2. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry.

3. In a large pot or Dutch Oven, heat oil to 360€F-370€F.

4. Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.

5. Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.

SERVING

6. The risotto balls are best if served immediately.