1/2 cup shredded mozzarella
1 tablespoon finely chopped parsley
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup diced prosciutto di San Daniele
Salt and pepper to taste
2 cups raw Arborio Rice, cooked in broth or water
1 cup bread crumbs
2 cups peanut oil
Mix the mozzarella, parsley, Parmigiano and prosciutto in a large bowl. Beat 1 of the eggs and add to the mixture. Blend well. Add salt, pepper and nutmeg to taste
With wet hands take small clumps of risotto, about a half cup or the size of a small orange, and with your fingers, form a ball. Poke your finger in the middle to create a hole and push in some of the cheese mixture. Close the ball tightly, using more rice if need be.
Line up 3 dishes and put some flour in one, beat the other 2 eggs in the next, and put the bread crumbs in the third. Dredge the balls in the flour, dip in the egg and roll in the crumbs. Put the balls on a plate and refrigerate them for 15 minutes.
Fry them in the oil until golden brown. Serve hot.
This recipe is featured on show 2120 - Handmade Fresh Cheese.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"