1) Take one recipe of leftover risotto OR make a fresh batch of risotto but let it cool in the fridge for a bit (the second method takes a while but is perfect if you are procrastinating from doing work….). Cut up some cubes of mozzarella cheese.
2) Spoon some risotto in the palm of your hand and make an indent in the risotto. Place some cubes of mozzarella in that indent and cover the cheese up with more risotto. Make into a ball shape.
3) Prepare a breading station in the following order: flour, egg (beaten and with a little milk and salt), breadcrumbs (I did seasoned breadcrumbs because it was what I had on hand, but next time I want to try panko breadcrumbs). Roll the balls in the flour, then egg, and then the breadcrumbs.
4) Next, panfry the balls in a deep-sided pan with a little oil in the bottom (I used canola–I wouldn’t recommend olive oil because it will smoke and your food will taste bad). Once the balls are browned on most of the sides, transfer them to a foil-lined (if you want to be lazy in clean-up!) and place in a 300 degree oven until you are done frying all of the balls or are ready to eat. Putting them in the oven will melt the cheese inside a bit better and will is a bit healthier than the traditional method of deep-frying.