-
1
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches.
-
2
Heat the oil over medium heat to 350 degrees F.
-
3
Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine.
-
4
Place the remaining breadcrumbs in a medium bowl.
-
5
Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls.
-
6
Insert 1 cube of mozzarella into the center of each ball.
-
7
Roll the balls in the bread crumbs to coat.
-
8
Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes.
-
9
Using a slotted spoon, transfer the rice balls to paper towels to drain.
-
10
Season with salt.
-
11
Let rest 2 minutes.
-
12
Serve hot.
-
13
Bring the broth to a simmer in a heavy medium saucepan.
-
14
Add the porcini mushrooms.
-
15
Set aside until the mushrooms are tender, about 5 minutes.
-
16
Keep the broth warm over very low heat.
-
17
Melt the butter in a heavy large saucepan over medium heat.
-
18
Add olive oil.
-
19
Add the onions and saute until tender, about 8 minutes.
-
20
Add the white mushrooms and garlic.
-
21
Using a slotted spoon, transfer the porcini mushrooms to a cutting board.
-
22
Finely chop the mushrooms and add to the saucepan.
-
23
Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
-
24
Stir in the rice and let it toast for a few minutes.
-
25
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
-
26
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
-
27
Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth).
-
28
Stir in the peas.
-
29
Mix in the Parmesan.
-
30
Season with salt and pepper, to taste.
