This is my version of an Italian favourite 'Arancini' which is a stuffed risotto rice ball in this case with mozzarella cheese.
The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, these are exceptional. Truly restaurant-quality. I eliminated the peas and didn't miss them (this probably makes it easier to shape the balls). Don't be concerned about the overwhelming flavor of the parmesan-risotto mixture, it's just right once the balls are battered and cooked. The oil I used to cook the balls didn't cover them, so I fried them for about 3-4 minutes on one side and then flipped. The less handling, the better. And they reheat beautifully in the oven to boot! - 09 Sep 2005 (Review from Allrecipes USA and Canada)
Pretty good. I have eaten these with a meat center. I mixed ground beef with peas and mozzarella and put it in the center of the ball. You only need small amount. Eat these hot, with marinara sauce! This is a day long process, so block out some time to make these. Worth it though! - 01 Aug 2003 (Review from Allrecipes USA and Canada)
Have made these a few times, the first time I struggled greatly getting the rice to form into neat round balls however I found if you place the risotto in the fridge for a couple of hours it makes it really simple to shape. The only other thing I would suggest is using bacon instead of ham, you don't need much put it provides a more distinct flavour and also gives them an extra crunch. All in all a great recipe. - 24 Feb 2009 (Review from Allrecipes USA and Canada)