SUPPLI DI RISO (RICE BALLS)

SUPPLI DI RISO (RICE BALLS) image

Yield 24 rice balls

Number Of Ingredients 13

Previous Next

2 Tbls butter
1 shallot minced
2 cups Arborio rice
3 1/2 cups of chicken broth
1 cup of Bertolli tomato basil sauce heated
1/4 cup dry white wine
1 cup grated freshly grated parmesan cheese
2 egg yolks, beaten
24 dice sized mozzarella cubes
2 eggs, beaten
3 cups fine dry italian breadcrumbs
2 cups oil for deep frying
Salt and pepper to taste

Steps:

1) Melt the butter in a large saute pan and add the shallots. Saute for 2 minutes. Add rice and brown for a few minutes over high heat. 2) Meanwhile, bring the chicken stock to a boil in a small saucepan. Add to the rice in small amounts, followed by the tomato basil sauce and and wine and cook until the rice cooks al denta (approximately 20 minutes). Add the parmesan cheese, then salt and pepper to tase. Turn over onto plate to cool. 3) After the rice cools, add the egg yolks and mix well. Form into golf ball size balls. Push a hole into the center of each and put a cube of mozarrella inside. Close with rice and set aside and repeat until approximately 24 balls are formed. When finished, dip each ball into beaten eggs and roll into breadcrumbs. 4) Heat the oil in a deep frying pan. Fry the balls until golden brown. Drain onto paper towels and serve hot!