Ingredients

•    Risotto (5 – 6 cups)

•    Eggs (8)

•    Pancetta (cooked and diced)

•    Olive oil (for frying)

•    Seasoned breadcrumbs (for coating)

•    Mozzarella (fresh and grated)

•    Goat cheese (fresh)

•    Prosciutto (cooked and diced)

•    Flour (for coating)

How to Prepare

1. Heat the olive oil in a deep saucepan on the stove to 350 degrees.

2. Add 4 eggs to your risotto and mix. a. If making a small batch, use a ratio of 1 egg to every 1 ½ cups of risotto.

3. Wet your hands with water to prevent the rice mixture from sticking to your hands.

4. Form risotto and egg mixture into balls.

5. After formed, make a small hole in a ball and add ½ a teaspoon of pancetta and prosciutto, ½ a teaspoon of goat cheese, and ½ a teaspoon of mozzarella.

6. Push the filling into the center of the rice ball and from back into a ball form.

7. In 3 separate dishes, put flour, seasoned breadcrumbs and 4 eggs (whisked).

8. After all the rice balls are formed, place them in flour, followed by the egg wash and then roll into the breadcrumbs.

9. Set the rice balls gently into oil cooking them for 3 – 5 minutes while turning and cooking all the way around to a golden brown.

10. Serve with a side of your favorite sauce. Enjoy!