2 green onions very thinly sliced white and pale green parts
0.5 batch parmesan risotto chilled cold
25 servings salt
25 servings vegetable oil for frying
Equipment
bowl
baking sheet
paper towels
oven
pot
kitchen thermometer
measuring cup
slotted spoon
Directions
Pour oil into a large, wide, heavy pot to a depth of 3 in. and heat until oil measures 350 on a deep-fry thermometer.
In a glass measuring cup, beat egg; pour half into a large bowl (save the rest for another use).
Add chilled risotto and green onions to egg in large bowl and stir until well combined.
Cut fontina into 1/2-in. cubes. With wet hands, form 2 tbsp. risotto mixture into a ball and make a well in the center with your thumb. Put a cube of fontina in the well and push risotto mixture up around it to form a ball. Set ball on a baking sheet and repeat with remaining risotto mixture and fontina.
Put bread crumbs in a shallow dish.
Roll balls in crumbs; return to baking sheet. Line another baking sheet with paper towels.
Fry first ball as a test: Cook, turning, until golden all over, 2 to 4 minutes.
Drain on lined baking sheet and cut to see whether cheese has melted. If it hasn't, raise temperature a little or cook a little longer. Fry balls in batches of 5 or 6, turning, until golden all over, 2 to 4 minutes per batch. Using a slotted spoon, transfer as done to lined baking sheet. Season with salt and serve immediately, or keep warm in a 200 oven up to 30 minutes.
