With only a few simple ingredients and in less than 30 minutes, these savory, cheesy rice balls are the perfect appetizer or side to accompany your favorite dish. Mozzarella and prosciutto stuffed risotto balls coated in breadcrumbs and fried until golden what could be better? INGREDIENTS
2 tbsp extra virgin olive oil
1/2 cup yellow onion, finely chopped
1/2 cup prosciutto, finely diced
3/4 cup aborio rice
1/4 cup frozen peas
2 eggs, beaten
sea salt, to taste
1/2 cup Parmesan cheese, grated
1 1/2 cups
2 oz mozzarella cheese, cut into 1/2 inch cubes
marinara sauce, for dipping
DIRECTIONS
In a large skillet, heat oil over medium-high heat. Cook onion until softened, about 3-4 minutes, then add ham or prosciutto and cook until meat begins to render.
Add rice, mix well to coat and cook for 3 minutes. Pour chicken broth into skillet and stir well.
Allow rice to cook for 20 minutes, stirring frequently, until rice has absorbed the chicken broth. Stir in peas.
Transfer to a bowl and let cool, then stir in parmesan cheese.
Pour breadcrumbs into a small bowl. In a separate bowl, beat eggs, adding a pinch of salt. Wet hands to avoid sticking, take 3 tablespoons of rice and roll to form a ball.
Press 1 cube of cheese in the center and roll into egg. Allowing excess to drip off, place into breadcrumb bowl and coat.
Heat 1-inch blended oil in a large saucepan and cook balls 2-3 minutes or until golden brown, rotating to cook on all sides.
Remove from oil and pat dry with a paper towel.
Serve with homemade marinara sauce for dipping.
ENJOY!
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