½lbmozzarella cheese(cut into ½ inch cubes, optional)
To make the risotto, heat the olive oil in a pan over medium high heat.
Add the diced onion and saute until translucent, about 3-4 minutes.
Pour the rice into the pan and stir so that it absorbs the oil.
Add the red bell pepper and stir to combine.
Pour the wine over the rice mixture and cook, stirring constantly, until the wine has evaporated.
Sprinkle the salt, pepper, and garlic powder over the rice.
Add the broth in ½ inch increments, waiting each time for the liquid to absorb before adding more. This is crucial to the correct texture. You may need to add ½ to 1 cup of extra broth, depending on your rice. The finished texture should be cooked, but still slightly firm in the middle.
Remove from heat and set aside to cool.
In a small skillet, melt the butter.
Add the crab meat and minced clams and saute until heated to let flavors intensify.
Once the risotto is cooled, stir in the clams and crab mixture, the eggs, the Parmesan cheese, and ½ cup breadcrumbs and stir to combine.
Heat oil for frying to 350°F in a fryer or large pan, making sure it is at least a few inches deep to allow room to cook.
Form the mixture into 1 to 1½ inch balls or patties. If using mozzarella cheese, form risotto balls around each cube of cheese.
Fry for 3-4 minutes in the oil until evenly browned. Remove and cool.
Top with fresh chopped parsley if desired and serve.
These can be made ahead of time and kept in the refrigerator until ready to fry.