Quick and easy “rice balls” and a good recipe to practice with.

1 C. Risotto – leftover, creamy, slightly sticky
1/4 C. Romano Cheese – grated
1 C. Breadcrumbs
1 C. Mozzarella – freshly made, shredded
2 Eggs – lightly beaten with a bit of water
1 C. Marinara Sauce

In a large bowl mix the risotto (which you made with Arborio rice) with shredded mozzarella and the grated Romano cheese. Although you can use Parmesan if you prefer.

Roll all together into tight little balls a little larger than a ping pong ball or a small egg. Dip the balls in the beaten eggs. Roll in the breadcrumbs until well covered. Dip in the eggs again and then again roll in the breadcrumbs squeezing lightly with your hands to help the crumbs adhere. Best to freeze the balls for just a few minutes – 8 or 10 to help them set.

Meanwhile, heat oil to 375º. Carefully with the help of a spider or slotted spoon, lower the balls into the hot oil and fry util golden brown. Remove from fryer, place on a warm serving platter and sprinkle with heated marinara sauce.

NOTE: you can add a bit of cooked ground beef inserted into the little balls, seal well and then fry. This recipe will make about ½ dozen.

BUON MANGIATA!