Rice Balls
Ingredients
- Basic Risotto - 1 recipe (see below)
- Eggs - 4 large
- Mozzarella Cheese - 1/2 cup diced
- Prosciutto di Parma - 1/2 cup diced
- Parmesan Cheese - 1/2 cup grated
- Fresh Parsley - 1/4 cup
- Flour - 1 cup
- Bread Crumbs - 1-1/2 cups
- Vegetable Oil - 1 cup
- Extra Virgin Olive Oil - 1/2 cup
- Basic Risotto
- Extra Virgin Olive Oil - 3 Tbs.
- Onion - 1 cup minced
- Shallot - 1 Tbs. minced
- Arborio Rice - 2-1/2 cups
- White Wine - 1/2 cup
- Chicken Broth - 6-1/2 cups
- Salt - 1/2 tsp. to taste
- Unsalted Butter - 2 tsp.
- Parmesan Cheese - 1/2 cup grated
- Fresh Ground Black Pepper - to taste
Instructions
Prepare the basic risotto (Basic Risotto Recipe). Spread it on a baking sheet and cool to room temperature. In medium size bowl, beat 2 of the eggs together until blended. Add the mozzarella, prosciutto, Parmesan cheese and parsley; Mix well. Beat the remaining eggs together with a few drops of water in a shallow bowl. Place the flour and bread crumbs on two separate plates. Set a bowl of cool water nearby. Take a handful made of 2 tablespoons of the cooled risotto, set it in the palm of your hand, and shape into a ball. make a small well in the center and add 1 teaspoon of mozzarella mixture. Work the rice so that it encloses stuffing and forms a smooth ball. make sure the filling completely enclosed in the rice. This may take a little practice and you may find it easier to work with the risotto if your hands are slightly wet. Dip them in the water from time to time. Continue until all the risotto and filling are used up. These rice balls can be made ahead of time and refrigerated but make sure that you return them to room temperature at least 30 minutes before breading them. Otherwise the cheese in the center will not melt properly. First roll each ball in the flour until completely coated, tapping off any excess. Then dip them into the beaten egg until coated. Let some of the excess egg drip off before rolling them in the bread crumbs. Let the coated ball stand on a baking sheet as you coat the others. When all the balls are breaded, reroll them one by one in the bread crumbs. Heat the oils together in a wide, heavy casserole or skillet over medium heat until a sprinkling of bread crumbs sizzles on contact; about 350° on a deep fry thermometer. Add about one third of the balls to the oil. Fry them, turning as necessary until golden brown on all sides, about 8 minutes. The rice should be headed through and the cheese filling should be melted. Repeat with the remaining rice balls. Set on paper towels to drain and serve hot. The fried rice balls can be kept warm on a baking sheet in a 200° oven for up to 20 minutes.
