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Place the leftover risotto (make sure it's cool enough to handle), Parmesan and 150g of breadcrumbs into a large bowl. Crack in one egg, finely chop and add the parsley leaves and season with salt and pepper. Mix well, then with wet hands, take lumps of the mixture and roll into golf ball-sized balls. Press a deep groove into a ball, then add a little lump of mozzarella. Pinch the filling over to seal, then roll it once more with your hands to ensure it's nice and round. Repeat with the remaining ingredients until you have 25 risotto balls in total.
Beat the remaining egg in a small bowl and place the remaining breadcrumbs into another bowl. Dip the risotto balls into the eggs, then roll in the breadcrumbs to coat. Using a slotted spoon, carefully lower the risotto balls into the hot oil with a slotted spoon and cook for around 2 minutes, or until golden and piping hot through. Drain on kitchen paper and serve with spicy, arrabbiata sauce.