Suppli

1. 1

   Break one of the eggs into the rice and mix well.

2. 2

   Form the rice into 2-inch balls.

3. 3

   With your thumb, make a small indentation in the center of each ball, fill with a little mozzarella, plus prosciutto if youre using it; reseal the ball with the risotto around it.

4. 4

   Lightly beat the remaining two eggs and dip each ball into the egg mixture and then the bread crumbs.

5. 5

   Set the finished balls on wax paper; they can be refrigerated for up to a couple of hours or cooked right away.

6. 6

   Put about 3 inches of oil in a deep saucepan and turn the heat to medium-high; bring to 350F (heat until a bread crumb sizzles in the oil, but not violently).

7. 7

   Gently slide the balls into the oil and fry until golden brown, turning once if necessary, about 4 minutes.

8. 8

   Drain on paper towels and serve hot or at room temperature.

No additional tips available.