well in a bowl.
Moisten your hands with water and pick up a handful of
Arborio Rice (to taste)
. Flatten it into the palm of one hand, curving it slightly.
Provolone Cheese (1 block)
Fresh Mozzarella Cheese Ball (1)
into the center, pressing it down a little. Moisten your hand again using the bowl of water and add more risotto on top, covering the cheese and making the mix into a ball.
Dip the balls into the egg making sure it is really well coated before dropping it into the
Breadcrumbs (to taste)
and rolling it around to completely cover it again.
Pour a generous amount of
Vegetable Oil (as needed)
into a pot or deep fryer and put it on the stove at medium heat. You can put the balls into the oil when it reaches a temperature of between 266 to 275 degrees F (130 to 150 degrees C). Fry until golden brown.
Once golden brown, remove from the oil and place them on a plate with a paper towel to dry excess oil. Serve warm.