Devil’s Risotto Balls

2 mozzarella sticks (1-ounce each)

½ cup panko bread crumbs

¼ cup grated parmesan cheese

2½ cups Tomato Risotto Diablo, chilled

1 large egg, lightly beaten

Extra-virgin olive oil for frying

Cut each mozzarella stick into 11 pieces. Set aside. In a shallow bowl, combine bread crumbs and parmesan. Set aside.

By heaping tablespoonfuls, roll the risotto into a ball with your hands. Push one piece of mozzarella into the center and close the hole. Dip thoroughly in egg and then crumb mixture. Set side and repeat until all balls are formed. (If balls are soft, place in the refrigerator for 20 minutes to chill.)

Heat ¼ inch oil on high in a large skillet. Place a few balls in hot oil, leaving room to roll them and fry for 30-45 seconds each, or until all sides are golden brown. Remove to a plate covered with paper towels. Repeat until all the balls are fried. Serve immediately.

Makes about 22 balls.

Nutrition values per ball: 84 calories, 5 g fat (1.4 g saturated), 8.5 g carbohydrates, 1 g fiber, 3 g protein, 14 mg cholesterol, 77 mg sodium.