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1
In a medium size bowl, beat two of the Large eggs well.
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2
Stir in Parmesan cheese and fresh parsley.
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3
Combine with the risotto (for this recipe, the risotto may be prepared the day before).
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4
Stir together well.
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5
Using your hands, form the risotto into balls, about the size of a golf ball.
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6
If the mix doesn't hold together well, add in a few Tbsp.
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7
of breadcrumbs as a binder.
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8
Form a hole in the center of each ball with your thumb, and fill with 1 small fresh mozzarella ball, or possibly cut mozzarella in half, if they are too large.
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9
Alternatively, mozzarella cubes may be substituted.
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10
Press the risotto around the mozzarella proportionately and close up the hole to completely enclose the mozzarella in the center.
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11
On a shallow plate, proportionately spread about 1/2 inch of flour.
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12
On a separate plate, spread bread crumbs.
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13
In a third dish, beat the remaining egg.
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14
Dredge risotto balls in flour, rolling to coat all sides.
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15
Dip in the beaten egg, then roll in the breadcrumbs.
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16
Heat 3 inches or possibly more of fresh oil in a deep fryer till a 1 inch cube of bread browns in about 1 minute.
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17
Deep fry, several at a time (don't overload fryer or possibly temperature will drop and they will absorb more oil).
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18
Cook till rice balls are golden brown, turning once.
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19
Remove from warm oil using a slotted spoon.
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20
Drain on paper towels.
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21
Serving Suggestions: Sprinkle with paprika for color (or possibly Morton's Warm Salt) and serve immediately, garnished with sprigs of parsley, a wedge of lemon and cherry tomatoes sliced into halves.
