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Holiday Rice Balls




Source of Recipe


Internet


List of Ingredients




1 cup medium grain rice
20 ounces (1-1/2) chicken stock
Pinch saffron
1 tablespoon unsalted butter
Salt and pepper to taste.
½ cup Parmigiano Reggiano
2 eggs, beaten
1 cup flour
2 cups fine dry bread crumbs
3 egg whites
3 ounces prosciutto, chopped
3 ounces mozzarella, chopped
Canola, or vegetable oil for deep-frying



Recipe



1. In a saucepan combine the broth and saffron and bring to a boil.

2. Add the butter, stir in the rice and add salt and pepper.

3. Lower the heat and let simmer for about 20 minutes. (Till the rice is tender)

4. Place the rice in a bowl, add the Parmigiano and let cool slightly.

5. Stir in the eggs and let cool to room temperature.

6. Place the flour and breadcrumbs onto two separate platters.

7. Lightly beat the egg whites.

8. In a bowl, combine the prosciutto and mozzarella.

9. With moistened hands, scoop up about ¼ cup of the rice mixture.

10. Flatten the mixture and place about a tenth of the prosciutto mixture in the center.

11. Form a ball of rice around the mixture, adding rice if needed.

12. Roll the ball in the flour and then the egg whites.

13. Roll the ball in the breadcrumbs and set aside to set and dry. (About ½ hour)

14. Repeat the process till all of the rice mixture is used.

15. Heat the oil in a pan large enough to completely cover the rice balls, to 375 degrees.

16. Deep fry, a few at a time to maintain the temperature, till golden brown.

17. Place on a paper towel to absorb the excess oil.

18. Best served warm.