Use a graduated pipet for smaller volumes. When finished, triple the volume of solution in the 1 L beaker with water and pour down the drain. If an aqueous solution is 24% or less ethanol it poses no environmental threat and can be poured down the drain.
1 Freeze breadsticks, uncovered, until completely firm, at least 2 hours.  FRY: Pour oil to a 2-inch depth in a large heavy-bottomed pot. Heat oil until it reaches a temperature of 350Â°F. A few at a time, fry the mozzarella sticks, being careful not to overburden the oil and cause the temperature to plummet. When done, cheese-sticks will be crispy and browned on the exterior, about 5 minutes. Drain on a double stack of paper towels.
Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat. Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).