4 Cups Risotto - chilled (I used Mushroom Risotto )
12oz Mozzarella Cheese - cubed into 12 pieces
1 Cup All-purpose Flour
4 Eggs - lightly beaten
1 Cup Dry Bread Crumbs (not seasoned)
About 8 Cups Vegetable Oil


Roll chilled risotto into 12 balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, and then re-form into a ball.

Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge a risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.

Heat 1 1/2 to 2 inches oil in a heavy pot until candy thermometer registers 360°F. Working in batches of 3 or 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown. Transfer with slotted spoon to upside-down wire rack placed on newspaper lined cookie sheet to drain. Return oil to 360°F between batches. Let balls stand 2 minutes (for cheese to melt).