Ingredients: * leftover risotto * mozzarella cheese cut into cubes 1 egg (lightly beaten) 1/4 cup parmigiano reggiano (grated) 1 cup bread crumbs vegetable oil for frying * leftover marinara sauce
Directions: 1. Form the rice into balls and press the cheese into the middle. 2. Roll the rice balls in the egg to coat. 3. Roll the rice balls into a mixture of the the parmigiano reggiano and the bread crumbs to coat. 4. Heat the oil in a pan. 5. Fry the rice balls in the oil until golden brown on all sides.