Fried Pimento Cheese Stuffed Risotto Balls

Makes about 24

Risotto

• 4 Cups-Cooked Risotto-cooled, or leftover rice
• 2 Tablespoons-Fresh Flat Leaf Parsley-leaves only, chopped fine
• 1 Tablespoon-Crushed Red Pepper
• 1 Each-Egg

Pimento Cheese

• 1 Cup-Sharp Cheddar Cheese-grated
• 1 Cup-Pepper Jack Cheese-grated
• 3/4 Cup-Mayonnaise
• 2 Each-Green Onion-ends removed, sliced thin
• 3 Tablespoons-Pimentos-chopped

Breading

• 2 Cups-Flour
• 4 Each-Eggs-beaten
• 3 to 4 Cups-Panko Breadcrumbs
• 1 ½ Quart-Canola Oil

Directions

1. In a food processor or by hand combine all ingredients for pimento cheese.
2. Place in refrigerator to firm up, this can be done a day or two ahead of time.
3. Pre-heat oil in a large stock pot to 360 degrees.
4. In a mixing bowl combine risotto/rice with parsley, crushed red pepper and egg.
5. Form risotto/rice into balls, about the size of a golf ball.
6. Make an indention with your thumb in the side of risotto ball.
7. Scoop a tablespoon or so of pimento cheese and place into the indention and reform ball to enclose.
8. Dredge balls in this order flour, egg and bread crumbs.
9. Place a ball or two in a slotted spoon.
10. Lower into preheated oil and cook until golden brown, about 1 to 2 minutes.
11. Drain on a paper towel lined sheet tray, serve warm.