Start with your favorite risotto recipe. The key is to let it cool completely; this helps the balls hold their shape.

Once the risotto is cool, stir in the shredded mozzarella.

With wet hands, take a handful of the risotto mixture and form a ball. Make sure to encase a small amount of cheese in the center.

Prepare three bowls: one with flour, another with beaten eggs, and the last with breadcrumbs.

Dredge each ball in flour first, then dip it in egg, and finally coat it with breadcrumbs.

In a frying pan, heat the vegetable oil to 350°F (175°C).

Carefully add the balls to the hot oil, a few at a time. Fry until they are golden brown, about 3-4 minutes.

Use a slotted spoon to remove the balls and let them drain on paper towels. Serve them warm for the best experience.