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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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delicious side or appetizer Ingredients:
2 1/2 cups chicken broth |
1 pinch saffron |
1 cup arborio rice |
1 tablespoon butter |
salt |
1/2 cup parmesan cheese, grated |
1 egg |
1 egg yolk |
1 cup flour |
2 cups breadcrumbs |
3 egg whites |
2 ounces mozzarella cheese, chopped |
Directions:
1. In a saucepan, combine the broth and saffron and bring to a boil.
2. Stir in the rice, butter, and salt.
3. Cover, reduce heat to low, and cook 18-20 minutes.
4. Transfer the rice to a bowl and stir in the Parmesan cheese.
5. Let cool slightly, then stir in the whole egg and yolk.
6. Allow to cool completely.
7. Place the flour and breadcrumbs on 2 separate plates.
8. In a small bowl, lightly beat the egg whites until frothy.
9. Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions.
10. Moisten your hands with water.
11. Scoop up 1/4 cup of the rice and flatten it into a disk in your hand.
12. Place one portion of the prosciutto/mozzarella mixture in the center.
13. Mold the rice over the filling, shaping it into a ball.
14. Roll the ball in the flour, then the egg whites, and then the breadcrumbs.
15. Place on a wire rack to dry for at least 15 minutes.
16. Continue to make 12 balls.
17. Rinse your hands frequently to keep the rice from sticking to them.
18. In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
19. Heat the oil to 375 degrees F. on a deep-frying thermometer.
20. Gently add a few of the rice balls into the oil.
21. Fry until golden brown and crisp all over, about 2-3 minutes.
22. Using a slotted spoon, remove and transfer to paper towels.
23. Fry the remaining balls in the same way.
24. Serve hot.
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