8 cups vegetable oil, for frying
6 cups risotto, cooked, spread on a baking sheet, chilled
24 (1/4 pound) mozzarella, cut into 1/2 cubes
2 cups flour
4 eggs, beaten
2 cups bread crumbs, fine
Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2-inch) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry. (The recipe may be prepared a day in advance to this point.)
Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
The risotto balls are best if served immediately. They may be held in a 250 degrees F oven while the remaining balls are fried.