Step 1
Spread some risotto on your hand and fill with the mix of chopped Hako beef prosciutto and mozzarella.
Step 2
Shape into golf ball-sized balls.
Step 3
Roll each ball in flour, dip into beaten egg, then coat in breadcrumbs.
Step 4
Fry in hot oil at 170–180°C until golden brown.
Step 5
Drain on kitchen paper and sprinkle with cheese and herbs.
Step 6
Serve with warm marinara sauce.
