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Chill risotto, then roll into small balls. Chill balls again to dry them out.
Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.
Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm, the ground sage, a little orange zest, and nutmeg. Fry balls until deeply golden and serve hot, garnished with the fresh sage.