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Fried Risotto with Marinara Sauce
John Morrison, formerly of Prego Restaurant, Westin Resort Guam




3 cups cooked risotto
2 Tbs parsley
1 egg beaten
Salt
Pepper

4 ozs Mozzarella, diced into 1/2 inch pieces
1 cup Panko (Japanese breadcrumbs)
Corn or Vegetable oil for frying

2 cups Marinara sauce

Add risotto, parsley, egg, salt and pepper to a bowl and mix. With wet hands make into bite size balls. Poke a hole half way through the ball and add a piece of diced cheese. Close the hole back up and smooth the ball between both hands. Roll each ball into the breadcrumbs and deep fry in oil 180 C/350 F for 3 to 5 minutes or until golden brown. Serve immediately with a small bowl of hot marinara sauce for dipping.

Yield: 15 - 20 servings

Tips for perfection:
Substitute any fresh herb for the parsley and halve the quantity required if using dry herbs. The balls should not be prepared more than one day in advance due to the raw egg hazards.

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