• 4 tablespoons extra-virgin olive oil
• 1/2 onion, minced
• 1 pound Arborio rice
• 1/4 cup dry white wine
• 1 cup chicken or vegetable stock
• 2 tablespoons freshly grated grana padano
• 2 tablespoons of butter
• 4 eggs
• salt and pepper
• 12 ounces fresh mozzarella, cubed
• 1 cup all-purpose flour
• 1 cup unflavored breadcrumbs

In a skillet, warm 1 tablespoon of the olive oil and sauté the onion for about 5 minutes, or until translucent. Add the rice and toast until brown. Add the white wine and the broth and stir until absorbed. Remove from the heat and add the grana padano, butter, 1 egg, salt, and pepper. Transfer to a large plate and let cool. Divide the rice into 16 small portions. Place 1 or 2 cubes of mozzarella in the middle of each portion and form them into little balls. Beat the remaining 3 eggs and roll the rice balls in the flour. Dip in the eggs, cover with bread crumbs, and fry in the hot remaining olive oil. Serves 8

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