Rice Balls

Directions

Pour the rice into a 2 quart sauce pan and add the water. Stir well and bring to a boil. Lower the heat and allow the rice to cook, covered until all the liquid has evaporated.

Strain the saffron threads and add the saffron water to the rice. Stir well. Off the heat, stir in the Pecorino cheese, parsley and one egg. Salt to taste. Let cool.

Combine the filling in a bowl by mixing together the prosciutto di Parma, Fontina cheese, and the peas.

To assemble the rice balls, flour your hands, and grab about 1/2 cup of the rice in the palm of your hand; form a ball shape, then make an indentation in the center. Fill the indentation with a generous tablespoon of the filling. Close the rice around the filling to make a ball the size of a small orange. Set aside.

Have a bowl of flour for your hands.

In a shallow dish, beat the remaining 2 eggs. Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat them well. Roll the balls in the bread crumbs to coat them evenly. Then let them dry on a plate for about 45 minutes.

In a deep fryer or deep heavy pan, heat the oil to 375F. Fry the balls until they are golden brown on all sides. Drain them on brown paper and serve immediately, with lemon wedges or fresh tomato sauce.

This recipe is featured on show 1806 - Cooking Live with Roberto Donna.