Ingredients

• 3 cups leftover risotto
• 150g mozzarella, cubed
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 cup flour
• Oil for frying
• Marinara sauce for serving

Instructions

1. Take handful of cold risotto, flatten in palm
2. Place mozzarella cube in center
3. Roll into ball, sealing cheese inside
4. Dredge in flour, then egg, then breadcrumbs
5. Refrigerate for 30 minutes
6. Deep fry until golden brown
7. Serve with marinara sauce