Some nice leftover or even chilled mushroom risotto, a bit of egg, parmigiano cheese, bread crumbs, and a nice piece of mozarella cheese as a hidden treasure inside and voila! You have a great finger food, crispy on the outside, and creamy soft inside.
4 cups left over mushroom risotto
2 cups of Italian style breadcrumbs
1 medium bocconcini
1/2 cup parmigiano reggiano
5 tablespoons of flour
1 litre of canola oil