Risotto balls

By taniaf

Ingredients

• leftover risotto, chilled
• fontina cheese, cut into 1/2 inch cubes
• bread crumbs
• olive oil

Preparation

Step 1

form 2 tbsp of risotto into a ball. Make a well in the center with thumb, insert a cube of cheese. Form a ball around the cheese. Repeat with rest of risotto and cheese.
Place bread crumbs in a bowl, roll the balls to coat.
In a skillet, heat 3/4 inch olive oil over medium, until 350 degrees. Place balls in oil, 4 at a time. Fry until golden brown on one side, 2 minutes. Turn balls over to brown on all sides, 2 more minutes. Remove from oil and drain on paper towels. Serve hot.