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Grab a handful of leftover risotto and shape into a 2 1/2-inch diameter ball. |
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Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. |
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Reshape rice ball until mozzarella is fully enclosed. |
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Roll each rice ball into beaten egg and coat evenly with breadcrumbs. |
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In a deep saucepan, heat extra virgin olive oil and gently place rice balls in hot oil without overcrowding. |
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Make sure the olive oil is hot before rice balls are added, otherwise the rice balls will become heavy. |
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Fry rice balls for a few minutes on each side until golden. |
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Place rice balls on paper towels to absorb any excess oil. Serve hot or at room temperature. |
