Scoop a spoonful of cold risotto and flatten it in your palm.

Press a mozzarella cube into the center and seal the rice around it into an oval.

Roll each one in flour, then egg, then breadcrumbs.

Heat the oil to 350 degrees F in a deep pan.

Fry the supplì in batches 3 to 4 minutes, until deep golden.

Drain on paper towels and serve hot so the cheese stays stretchy.