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1
Bring broth to a slow simmer.
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2
Put 1 tablespoon butter, 2 tablespoons olive oil and the onion in a heavy saucepan over medium high heat.
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3
Stir until onion becomes translucent, about 7 minutes.
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4
Add rice and stir to coat well.
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5
Add 1/2 cup of the broth, stirring constantly, until almost all the liquid is absorbed.
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6
Repeat process, stirring constantly, and adjust heat so mixture simmers but rice does not scorch.
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7
After about 20 minutes, nearly all of the stock should be absorbed.
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8
Rice should be creamy but firm to the bite.
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9
Stir in Parmesan and 2 tablespoons butter.
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10
Remove from heat, spread risotto onto a large plate and place in refrigerator for 1/2 hour until firm and chilled.
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11
Using a spoon or a melon scooper, make 15 small half balls of the mozzarella.
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12
Pack risotto into 1/3-cup measure and invert onto the palm of your hand.
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13
Place a half ball of mozzarella in center and press risotto around the ball to make a patty about 2 1/2 inches in diameter and 3/4 inch thick.
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14
Make sure risotto covers the cheese.
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15
Repeat until you have 15 rice cakes.
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16
Place 2 eggs and 2 tablespoons water in a bowl and beat with a fork.
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17
Spread flour and bread crumbs on separate plates.
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18
Mix salt into bread crumbs.
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19
Coat each cake lightly with flour, dip in egg mixture, shake off excess and coat evenly with bread crumbs.
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20
(If needed, beat remaining egg with 1 tablespoon water.)
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21
Preheat oven to 200 degrees.
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22
Line a baking sheet with paper towels.
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23
In a large skillet over medium-high heat, melt 2 tablespoons butter in 4 tablespoons oil.
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24
When butter stops bubbling, fry the first batch of cakes until golden brown and crispy, about two minutes per side.
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25
Place on baking sheet and put in the oven.
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26
Drain off oil and wipe out pan with paper towels.
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27
Fry the rest of the cakes in remaining oil and butter.
