Vegetable oil for frying
batch Parmesan Risotto (see recipe)chilled until cold
green onions, very thinly sliced (white and green parts)
ounces fontina cheese
cup plain dried bread crumbs
1. Pour oil into a large heavy pot to a depth of about 3 inches. Heat to 350 degrees using a deep-fry thermometer. 2. In a glass measuring cup, beat egg, pour half into a large bowl. Add chilled risotto and green onions to egg in large bowl, stir until combined. 3. Cut fontina into 1/2" cubes. With wet hands, form 2 tablespoons risotto mixture into a ball and make a well in the center with your thumb. Put a cube of fontina in the well and push risotto mixture around it to form a ball. Set balls on a baking sheet and repeat with remaining risotto and fontina. 4. Put bread crumbs in a shallow dish. Roll balls in crumbs; return to baking sheet. Line another baking sheet with paper towels. 5. Fry a ball as a test: cook, turning until golden all over, 2 to 4 minutes, Drain on lined baking sheet; cut open to see if cheese is melted. If it hasn't, raise temperature a little or cook a little longer. Fry balls in batches of 5 or 6, turning until golden, 2 to 4 minutes per batch, transfer to lined baked sheets. Season with salt. Serve immediately, or keep warm in a 200 degree oven up to 30 minutes.