this except I didn't add the corn and I added a little red pepper and tomato sauce along with the chopped tomatoes. I was in a rush so I had to throw that in the freezer, stirring every half hour to get it chilled out.
The risotto is really the hardest part. Once the risotto is cold, you have to prepare the balls for breading and frying. I formed 2-3 inch balls and stuffed a fat chunk of smoked mozzarella in the middle of each. The smoked mozz was key and added a ton of flavor in the final product. Once the balls are formed, I dredged in flour, egg, and panko (a type of breadcrumb) and deep fried in veg oil until golden brown.