Food Channel Chef Dennis Pitchford shows you how to make tasty Risotto Balls, a wonderful appetizer, perfect for your holiday party.

For complete ingredient list and preparation instructions, please refer to the recipe.

Dip fingers in water to help keep them from sticking.

Shape 2 rounded tablespoons chilled risotto around a cube of mozzarella.

Work it into a 1-inch to 1 1/2-inch ball.

Roll in palm of hands to make a smooth ball.

Place ball on a baking sheet lined with waxed paper. Cover with plastic wrap and store in refrigeration until ready to fry.

In a large pot or Dutch Oven, heat oil to 360°F-370°F. (Use a deep fat or candy thermometer to gauge the temperature).

Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess.

Let excess drip off.

Roll in bread crumbs.

Transfer to a baking sheet lined with waxed paper.

Using a metal slotted spoon or skimmer, lower six balls into the oil.

Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.

The risotto balls are best if served immediately. They may be held in a 250°F oven while the remaining balls are fried.