You start by making the risotto, cooling it, then forming the balls and frying them. It's actually not that difficult, especially because you don't have to fully cook the risotto, just mostly cook it :). Anyway, these are so good, they were a fun meal for us.
1 T olive oil
4 oz Italian sausage
1 onion, minced
1 c Arborio rice
3 c chicken broth
1 large egg
1 large egg yolk
1 c grated Parmesan cheese
5-6 oz mozzarella, cut into small cubes
3/4 c plain, dried bread crumbs
Heat the olive oil over medium-high heat. Break the sausage into small pieces and brown on all sides. Add the onion and 1/4 t salt, and cook for 2 minutes. Add the rice, and toast, stirring for about 2 minutes.
Reduce the heat to medium, add the chicken broth 1/2 c at a time, and stir constantly. Continue to add the broth until the risotto is creamy and the rice is mostly tender. When the rice is cooked, place the rice in a bowl in the fridge.
After the rice has cooled in the fridge for awhile. Add the egg, egg yolk, Parmesan and 1/4 t salt. Form the balls with damp hands, and place a cube of mozzarella in the middle. Reform the ball, roll it in the bread crumbs, and fry for about 2 1/2 minutes. Salt and serve immediately. Yummy!