Step 1

Separate the eggs. Separate the eggs. Whisk the whites in a small bowl until fluid and frothy. Place 2 of the egg yolks into a mixing bowl with the leftover risotto and stir until completely incorporated. Save the remaining 2 yolks for another use or discard.

Step 2

Set up a dredging station. Place the flour and salt in a small bowl and whisk to combine. Place the dried breadcrumbs into another bowl. Line a baking sheet with a double layer of paper towels; set aside.

Step 3

Shape and stuff the balls. Place a piece of parchment on a work surface. Divide the risotto into 2-tablespoon portions and form into 1 1/2-inch balls. Tuck a cube of mozzarella into the center of the risotto ball, making sure to completely surround the cheese with rice. Place the ball onto the parchment and repeat with the remaining risotto and cheese cubes.

Step 4

Dredge the balls. Working with one at a time, roll a risotto ball in the flour until coated. Transfer to the egg whites and turn to coat. Place in the breadcrumbs, tossing until coated in a thin layer. Cup your hand and lightly toss the breaded risotto ball until it forms a smooth, round ball. Return the ball to the parchment and continue to coat the remaining risotto balls in the breading mixture.

Step 5

Heat the oil. Pour the oil into a large skillet so that there is a depth of 1/2 inch (for a 10-inch skillet you’ll need 2 cups of oil). Heat over medium-high heat until a sprinkling of breadcrumbs sizzles immediately, about 350°F.

Step 6

Pan-fry the balls. Add 8 of the risotto balls to the hot oil (do not overcrowd the pan). Fry until deeply golden-brown on the bottom side, 2 to 3 minutes. Using tongs, flip the balls and cook until golden-brown all over, 2 to 3 minutes more, adjusting the heat if necessary.

Step 7

Drain and serve the balls. Transfer the risotto balls to the paper towel-lined baking sheet to drain and cool for 2 minutes. Continue frying the rest of the balls, then serve with a sprinkling of Parmesan cheese and marinara sauce.