Heat the butter in a large saucepan. Add the onion, and cook for 2-3 minutes
until softened but not brown. Add the rice and stir for 2-3 minutes further,
until well coated with butter and onion. |
Add the wine and stir until all the wine is absorbed. Put the broth in a separate pan, and maintain at a simmering point. Add 1/2 cup broth to the rice and stir continuously until it is absorbed, then add more broth. Continue with this process until only 1/2 cup broth remains. Add the remaining broth, and stir, then cover, reduce heat to low and cook for 10-15 minutes until the rice is tender. Cool.
Gently stir into the rice the parmesan, eggs, and salt and pepper to taste. Cut the mozzarella into 20 small cubes. With wet hands, form the rice mixture into egg-sized balls. Push a cube of mozzarella into the center of each ball, and mold the rice around it.
Coat each ball with bread crumbs and chill for 1 hour to firm up. Heat the oil in a deep heavy-bottom saucepan, and deep fry 3-4 balls at a time for 4-5 minutes, or until golden brown. Drain on paper towels and serve hot.