More >

Telephone Wires



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

3 eggs

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.


  1. mary ann pasqua's avatar

    mary ann pasqua

    your recipes for S cookies, madeleines, and waffle cookies are absolutely the best and I have tried many other chefs. yours are the best. Now, I am going to try Mascarpone and the mascarpone cheesecake. thank you a million times over

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!