Fried Risotto Balls

Great for using up left over risotto! First had this dish at our local Italian restaurant and it was so delicious - just had to recreate it at home!

1. 1

   Mix the risotto and parmesan together in a bowl.
   
   Lightly beat one of the eggs and gradually stir in, stopping when the risotto is damp but still firm enough to be shaped.
   
   Moisten your hands with a little water, take a heaped tablespoon of mixture and roll it into a ball. Make a tunnel into the centre with your finger and push a mozzarella cube into it. Squeeze the ball to close the opening and seal in the mozzarella.
   
   Do this with the rest of the mixture.
   
   Lightly beat the other egg in a flat bowl.
   
   Put the breadcrumbs on a plate and roll the balls in the egg and then the breadcrumbs and put on a tray or large plate. Chill for at least 30 mins.
   
   Pour 2-3cm of olive oil into a frying pan and heat until hot but not smoking.
   
   Fry the balls in batches, gently moving them around in the oil and turning them often so that they brown evenly.
   
   Each batch will take about 2 minutes - place on paper towel to absorb any excess oil.
   
   Best served with a squeeze of lemon juice.