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1
Combine the risotto, eggs, parmesan and 1/2 the panko in a large bowl. Adjust the ingredients where necessary to achieve desired consistency/taste. Season if necessary. If the risotto was cooked with parmesan, you may add less in the mixture. Place the remaining panko in a medium bowl.
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2
Using about 2 tablespoons of the risotto mixture for each, form the mixture into balls of 2-inch diameter. Insert 1 cube of mozzarella into the centre of each ball. Roll the balls in the panko to coat. Don't worry if the risotto is very sticky initially, the balls should take shape once you coat them in the panko.
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3
Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat.
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4
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. Using a slotted spoon, transfer the rice balls to paper towels to drain. Let rest 2 minutes.
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5
To make the dressing, puree the dressing ingredients in a food processor.
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6
To serve, dish and spread out the dressing on a serving plate and rest balls on top. You may serve up additional dressing on the side for guests who can't get enough!
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7
Tip: You may freeze the risotto balls after forming them, but thaw them and re-shape them (and if necessary, roll in additional panko) before frying.
