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1
Dice the mozzarella into 1/4'' cubes.
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2
Peel the onion and finely chop the onion.
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3
Put butter and olive oil in saucepan.
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4
Heat on moderate heat and tilt the pan so olive oil and butter coat the pan.
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5
Add the onion and saute until tender.
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6
Add the rice and saute it briefly.
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7
Add the white wine and simmer to cook off the alcohol.
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8
Add half of the water to the pan and bring to a boil. Reduce heat when it is boiling.
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9
When the water has evaporated add the three fifths of the remaining water and continue to simmer.
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10
Stir while simmering.
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11
When the liquid has evaporated add the rest of the water. Simmer until it has evaporated stirring occasionally.
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12
Add the tomato sauce, parmesan cheese, and salt and pepper to taste. Then turn the heat off.
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13
Transfer risotto to a dish and let it cool. Once the risotto has cooled cover it with plastic wrap and put it in the fridge to chill.
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14
Drizzle some olive oil over the chilled risotto and divide it into 20 equal portions. Roll each piece into a ball.
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15
Make a hollow in each ball and fill with mozzarella. Roll them back so the cheese is in the middle.
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16
Put the flour, beaten egg, and bread crumbs in a ball. Make sure it is enough to coat all of the risotto balls.
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17
Dip in flour and remove excess flour, then dip in egg and press each ball in the bread crumbs.
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18
Get a plate and line it with paper towels.
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19
Pour enough oil into a pan so it will cover the risotto balls. Heat the oil to 350u00b0F.
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20
Put the risotto balls in the hot oil. When the coating is slightly crispy stir them so they roll in the oil. Fry until they're crispy.
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21
Transfer the risotto balls to the plate and Enjoy!
