about 2 cups prepared risotto
3 eggs
Italian breadcrumbs
2 tablespoons fresh parsley
2 tablespoons Parmesan cheese
1/2 lb fresh small mozzarella balls
all purpose flour, for dredging
paprika, for sprinkling
oil, for deep frying
In a medium size bowl, beat two of the eggs well. Stir in Parmesan cheese and fresh parsley. Combine with the risotto (for this recipe, the risotto may be prepared the day before). Stir together well.
Using your hands, form the risotto into balls, about the size of a golf ball. If the mixture doesn't hold together well, add a few tablespoons of breadcrumbs as a binder. Form a hole in the center of each ball with your thumb, and fill with 1 small fresh mozzarella ball, or cut mozzarella in half, if they are too large. Alternatively, mozzarella cubes may be substituted.
Press the risotto around the mozzarella evenly and close up the hole to completely enclose the mozzarella in the center.
On a shallow plate, evenly spread about 1/2 inch of flour. On a separate plate, spread bread crumbs. In a third dish, beat the remaining egg.
Dredge risotto balls in flour, rolling to coat all sides. Dip in the beaten egg, then roll in the breadcrumbs.
Heat 3 inches or more of fresh oil in a deep fryer until a 1 inch cube of bread browns in about 1 minute.
Deep fry, several at a time (do not overload fryer or temperature will drop and they will absorb more oil). Cook until rice balls are golden, turning once. Remove from hot oil using a slotted spoon. Drain on paper towels.
Serving Suggestions: Sprinkle with paprika for color (or Morton's Hot Salt) and serve immediately, garnished with sprigs of parsley, a wedge of lemon and cherry tomatoes sliced into halves.
