ItaliajnRice Balls

[Guest guest]

My girlfriend emailed this recipe to me 3 months

ago. I made them last night and they are fantastic.

Here's the recipe.

 

 

Central Avenue Rice Balls with Mozzarella

Italian

Makes 15 rice balls

 

My neighborhood's main drag, Central Avenue, is lined with

Italian delicatessens. Each shop vies for business,

proclaiming to sell the best handmade mozzarella,

nicknamed " mutz, " and ricotta on the avenue (yes, they make

their own on the premises). My favorite shop always sticks

a rice ball into my order. They make a perfect lunch, served

with a green / salad and a glass of wine.

 

1 tablespoon extra-virgin olive oil

1 cup finely chopped onion

1 1/2 cups Italian rice for risotto, such as Arborio

1 1/2 cups homemade vegetable broth

1 1/2 cups water

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon tomato paste

1 tablespoon dry white wine, dry vermouth, or water

2/3 cup (3 ounces) freshly grated Parmigiano-Reggiano cheese

1/2 cup frozen peas, rinsed under hot water until thawed

2 large eggs

1 cup dried bread crumbs

2 ounces mozzarella cheese, preferably fresh, cut into

fifteen 1/2-inch cubes

Vegetable shortening or oil for deep-frying

 

1. In a medium saucepan, heat the

oil over medium heat. Add the

onion and cook, stirring

occasionally, until softened, about

3 minutes. Add the rice and stir

well. Add the broth, water, salt,

and pepper. Bring to a boil, then

reduce heat to low and cover.

Simmer until the rice is tender

and has absorbed the liquid, about

15 minutes.

 

2. In a medium bowl, dissolve the

tomato paste in the wine. Add the

rice, Parmigiano cheese, and peas

and mix well. Let cool completely.

(The mixture will thicken as it

cools.)

 

3. Line a baking sheet with waxed

paper. Beat the eggs in a medium

bowl. Put the bread crumbs in a

shallow bowl. With wet hands,

place 1/3 cup of the rice mixture in

one hand and flatten into a thick

patty. Place a mozzarella cube in

the center and cover it with the

rice, forming it into a ball. Dip

into the eggs, then roll in the

bread crumbs to coat. Place on

the waxed paper. Repeat to use

the remaining rice, rinsing your

hands often in water to keep the

rice mixture from sticking.

Refrigerate for 30 minutes to set

the coating.

 

4. Position a rack in the center of

the oven and preheat to 200°F.

Place a large wire cake rack over

a jelly roll pan. In a large Wok or Dutch

oven, melt vegetable shortening

over high heat to a depth of 3

inches and heat it to 350°F.

 

5. Fry 3 or 4 balls at a time,

turning once, until golden brown,

about 5 minutes. Using a

wire-mesh skimmer, transfer to

the cake rack and keep warm in

the oven while frying the

remaining balls. Serve the rice

balls warm or at room

temperature.

 

 

 

 

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