Place risotto in fridge for at least 1 hour to ensure it is cool.

Add 1 egg to risotto and mix well

Form risotto into 1-2 inch balls. Press in the center with your tthumb to make a channel. Add in a few pieces of chopped mozzarella, if using a block, or a pinch of shredded mozzarella, if using pre-shredded cheese. Shape risotto around channel to close hole.

Break 1 egg into a medium bowl and scramble. Put flour in another medium bowl, and breadcrumbs in a separate medium bowl.

Heat oil in large skillet on medium high heat.

Roll risotto ball in egg bowl, remove from bowl and shake off excess. Repeat this process in the flour, and then the breadcrumb bowls.

When oil is hot (will appear shimmery instead of smooth), add ball to skillet. Repeat previous step and this step for the remaining risotto balls.

Cook each side until browned, approximatedly 5 minutes and then turn. Repeat until each ball is browned completely.

Remove balls from skillet and serve with tomato sauce either on the side or on top.