Rice Balls stuffed with Mozzarella

Time: 5 minutes

• 2 Eggs
• 2 cups cooked risotto (use any recipe on back of Arborio rice box)
• 4 ounces Calabro Mozzarella cut in 1/2 inch cubes (about 1 cup)
• 3/4 cups bread crumbs
• Oil for Frying

Beat eggs in a bowl and then add cooked cooled risotto and stir thoroughly. Scoop 1 tablespoon of mixture in a spoon and place a cube of mozzarella in the middle. Top with another spoonful of rice.  Use your hands to shape into a ball then roll in bread crumbs and place on wax paper.  

Once you assemble all the balls put in refrigerator for 30 minutes.

You can use a deep fryer to cook. We like to use grape seed oil because it has no flavor. Heat the oil to 375 degrees.  Fry four balls at a time about four to five minutes until golden brown and cheese is melted. 

If you don't have a deep fryer, use a cast iron dutch oven and heat oil until hot. Follow the same steps above. 

Rice balls can hold in a 250 degree oven for ten minutes.