Ingredients
1/4
lb mozzarella cut into cubes
Directions
1.
Sautee the bacon in a large skillet for 5 minutes.
2.
Add the onion and cook while stirring for 5 minutes.
3.
While doing this heat the broth at low heat in a separate pan.
4.
Add the rice to the bacon and cook while stirring for about a minute.
5.
Add the wine and stir until it is dissolved.
6.
Add a half cup of broth and stir.
7.
When broth is absorbed, add another half cup of broth and stir.
8.
Repeat the process until all the broth is gone.
10.
Spread it on a cookie sheet.
11.
Grab a mozzarella cube and build your risotto balls around it.
12.
Heat the oil in a large dutch oven to 370 F.
13.
Put the flour, eggs and breadcrumbs in separate bowls next to each other.
14.
Grab a risotto ball, roll in flour, then in egg and then in breadcrumbs.
15.
Lower 5 balls into the oil carefully with a metal slotted spoon.
16.
Fry for about 3 minutes.
17.
Remove with the metal slotted spoon and serve immediately.
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