Fried Risotto Balls

Directions

1. 1
   Dice the mozzarella into 1/4'' cubes.
2. 2
   Peel the onion and finely chop the onion.
3. 3
   Put butter and olive oil in saucepan.
4. 4
   Heat on moderate heat and tilt the pan so olive oil and butter coat the pan.
5. 5
   Add the onion and saute until tender.
6. 6
   Add the rice and saute it briefly.
7. 7
   Add the white wine and simmer to cook off the alcohol.
8. 8
   Add half of the water to the pan and bring to a boil. Reduce heat when it is boiling.
9. 9
   When the water has evaporated add the three fifths of the remaining water and continue to simmer.
10. 10
    Stir while simmering.
11. 11
    When the liquid has evaporated add the rest of the water. Simmer until it has evaporated stirring occasionally.
12. 12
    Add the tomato sauce, parmesan cheese, and salt and pepper to taste. Then turn the heat off.
13. 13
    Transfer risotto to a dish and let it cool. Once the risotto has cooled cover it with plastic wrap and put it in the fridge to chill.
14. 14
    Drizzle some olive oil over the chilled risotto and divide it into 20 equal portions. Roll each piece into a ball.
15. 15
    Make a hollow in each ball and fill with mozzarella. Roll them back so the cheese is in the middle.
16. 16
    Put the flour, beaten egg, and bread crumbs in a ball. Make sure it is enough to coat all of the risotto balls.
17. 17
    Dip in flour and remove excess flour, then dip in egg and press each ball in the bread crumbs.
18. 18
    Get a plate and line it with paper towels.
19. 19
    Pour enough oil into a pan so it will cover the risotto balls. Heat the oil to 350°F.
20. 20
    Put the risotto balls in the hot oil. When the coating is slightly crispy stir them so they roll in the oil. Fry until they're crispy.
21. 21
    Transfer the risotto balls to the plate and Enjoy!