The Preparation
Prepare risotto ahead of time and refrigerate until cold and firm.
For classic: take a handful of risotto, flatten in palm, place mozzarella cube in center, form into a ball.
For sausage and pepper: mix cooked sausage, onion, and pepper into risotto before forming.
For Mexican variation: use Mexican-spiced rice with chorizo filling.
For Spanish variation: use saffron rice with olive and pepper filling.
Dip each ball in beaten egg, then roll in breadcrumbs.
Fry in hot oil until golden brown on all sides.
Drain and serve hot with dipping sauce.
