Arancini Di Riso

Directions

1. 1
   In a large bowl, stir the risotto, 1/2 cup of the bread crumbs, the Parmesan cheese, and the eggs to combine.
2. 2
   In a medium bowl, place the remaining cup of bread crumbs.
3. 3
   Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1 3/4-inch-diameter balls.
4. 4
   Roll the balls in the remaining bread crumbs to coat.
5. 5
   In a large, heavy saucepan, add enough oil to reach a depth of 3 inches and heat over a medium flame to 350 degrees F. Working in batches, add the rice balls and cook until brown and heated through, about 4 minutes.
6. 6
   Using a slotted spoon, transfer the rice balls to paper towels to drain.
7. 7
   Let rest for 2 minutes.
8. 8
   Serve hot.