Arancina (Risotto Cakes)
2 cups saffron risotto (cooled)
2 cups breadcrumbs
¼ cup Mozzarella, diced to ¼-inch cubes
4 cups canola oil
Preheat oil over medium heat to 365°F.
Mix the risotto, egg and ¼ cup breadcrumbs in a large bowl. Form into golfball-sized rounds and press 1 cube Mozzarella into the middle of the ball. Roll each ball in breadcrumbs and fry in hot oil until golden brown.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=210