Yield: 3 servings

By DeLallo Kitchens

Ingredients:

2 eggs, beaten
2 cups leftover risotto
1/2 cup Parmigiano- Reggiano cheese, grated
1 1/2 cups DeLallo breadcrumbs
2 ounces Taleggio cheese, cut into
1/2-inch cubes Vegetable oil, for frying
Salt, to taste

Directions:

1. Beat the 2 eggs, adding pinch of salt.
2. Mix risotto with Parmigiano-Reggiano.
3. Wet hands. Form three tablespoons of risotto into an orange-sized ball. Press cube of the cheese inside.
4. Roll the ball in beaten eggs and then breadcrumbs.
5. Fry in large skillet, in one inch of vegetable oil, turning, until brown.
6. Remove from pan, and dry on paper towels. Serve very hot.