Prepare the Risotto: Start by ensuring your Arborio rice is fully cooked. Let it cool slightly before moving on to the next step.

Mix Ingredients: In a mixing bowl, combine the cooked rice, Parmesan cheese, salt, and pepper. Feel free to add any herbs you desire for an extra flavor punch.

Form the Balls: Take a handful of the rice mixture, press it into your palm, and place a cube of mozzarella in the center. Form the mixture into a ball around the cheese. Repeat until all ingredients are used.

Coat the Balls: Set up a breading station with three bowls—one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each rice ball in flour, then dip in eggs, and finally coat with breadcrumbs.

Fry: Heat oil in a deep frying pan over medium heat. Once hot, carefully add the rice balls and fry until they are golden brown on all sides, about 4-5 minutes.

Drain and Serve: Remove them from the oil and let them drain on paper towels. Serve warm with marinara sauce or your dipping sauce of choice!