Fried mozzarella risotto balls

Into a preheated Dutch oven squeeze the olive oil, add the small diced onion, minced garlic and salt and cook gently over medium heat five to six minutes until softened and just translucent.

Add the arborio rice and fry it with the vegetables three to four minutes until it starts to turn translucent at the edges.

Add the white wine and cook it off about three minutes, until reduced all the way and the rice is just starting to stick to the bottom.

Add 500 grams of water and cook about 10 minutes until absorbed.

Add the second 500 grams of water, stir, bring to a simmer, lower the heat to medium and cook covered about 10 more minutes, until swollen and starchy and nearly overcooked.

Off the heat stir in the grated Parmesan and a few chunks of butter until melted through.

Spread onto a plate and cool to room temperature about 30 minutes.

Put the risotto in the bowl of a stand mixer with the mozzarella and spin with the paddle until the rice is slightly broken down and the cheese is well mixed in.

Scoop a very full tablespoon, about two tablespoons, flip it into your palm and roll into a ball, for 20 rough balls.

Freeze about 20 minutes to firm up enough to bread.

Roll each one tight, then flour, egg, breader, back to the egg and back to the breader, draining the excess egg each time so the breading does not clump.

Fry six at a time in two quarts of neutral oil at 325F, 160C for about three minutes, until crispy outside and melty through.

Drain on a paper towel lined sheet tray.