In a large bowl, lightly beat 4 eggs and fold in the risotto, stirring gently making sure not to mash the rice.
Portion the risotto mixture into 1 ½ oz. (by weight) spheres, roughly the size of a golf ball. You should have about 24. Using your finger, poke a hole into the center of each ball. Place ½ tsp pesto in the center of each, followed by 1 tsp of grated mozzarella. Reform the risotto into spheres, so that the pesto and cheese are now in the center of them. Refrigerate for 1 hour.
To setup a breading station, combine flour with the House seasoning in a bowl. In another bowl beat the 2 remaining eggs with the milk. Add the breadcrumbs to a third bowl. Working in small batches, lightly coat each sphere in the flour. Shake off any excess flour and transfer to the egg wash just long enough to coat and immediately transfer to the breadcrumbs, coating them thoroughly.
In a 2 quart, heavy bottomed stock pot, fill 2 inches deep with canola oil and heat to 350. Gently place the risotto spheres into the hot oil in small batches, about 6 -8 at a time and fry until golden brown, about 2-3 minutes. Transfer to paper towels to drain. (This may also be done in a tabletop fryer.)
Allow to cool slightly and serve with Roasted Garlic Aioli and Marinara.