Fried Risotto Balls

So, what about this sounds bad to you: Mozzarella Cheese-Stuffed, Fried Risotto Balls.
Nothing? Because that’s what I thought too! This recipe is from an awesome cookbook based on the best dishes in Birmingham (AL). It’s written by former Food Network Star contestant Marty Duncan — Does “Marty with the Party” ring a bell??…. maybe I’m the only one who loves that show… 
Anyways, she is from Birmingham (which is about 4 hours north of me… but it’s about the only up-and-coming ‘foodie’ spot in Alabama). Our beach does well with seafood, exceptionally well, but there’s a LOT more diversity up in B’ham… a lot of awesome food options. We try to go to at least one new restaurant every time we visit (maybe 3-5 times a year).
Anyways, I found this cookbook Birmingham’s Best Bites at our Gulf Shores Books-A-Million, and took a quick look through, and I knew I had to have it. The awesome picture of these risotto balls drew my attention, so I HAD to make them last weekend… I may have to do a giveaway for this book soon, because the recipes were amazing, I’d love to share Alabama’s food with y’all :)

This recipe is actually from a restaurant I haven’t tried (The J. Clyde), but now I feel like I must! These things were PERFECT. I made a simple tomato sauce to go with these bad boys. Roast about 1 lb tomatoes sliced in two or three pieces (face up), on a pan with 1/2 sliced large onion, and 3-4 cloves garlic, crushed. Drizzle some olive oil over all of it and roast at 375 degrees F for about an hour to an hour and a half. I stir every 20 minutes or so to make sure everything is roasting evenly. Remove from oven and let cool, and run through a food mill — it turned into an amazing dipping sauce. And this is really just the most basic version, you can add herbs, spices, peppers, whatever. Spice it up! The white sauce is a horseradish sauce Greg made (both were great!)