Prepare the Risoni according to package directions, adding the peas for the last 2 minutes of cooking time. Toss with ½ jar of pesto
Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 170°c
In a large bowl, stir together the Risoni, eggs, Parmesan cheese, and 1/2 cup of the bread crumbs. In a medium bowl, place the remaining bread crumbs
Roll 2 tablespoons of the Risoni mixture into a ball and insert 1 cube of mozzarella in the center. Roll in the bread crumbs to coat. Repeat with the rest of the Risoni mixture
Working with a few at a time, add the risoni balls to the oil and cook until brown and heated through, turning occasionally, for 4 to 5 minutes. Using a slotted spoon, transfer to paper towels. Sprinkle with salt
In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Risoni balls
"Give people food that you would give your own children"
Pietro Barilla
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