Description
Crispy, golden Italian rice balls made from creamy risotto mixed with peas and ham, stuffed with a gooey mozzarella center.
Ingredients
Scale
- 2 cups Arborio rice (Uncooked)
- 6 cups chicken broth (Warm)
- 1/2 cup white wine (Optional)
- 1/2 cup Parmesan cheese (Grated)
- 1/2 cup peas (Thawed)
- 1/2 cup ham (Diced small)
- 8 oz Mozzarella cheese (Cubed 1-inch)
- 2 cups Panko breadcrumbs (For coating)
- 3 large eggs (Beaten)
- 1 cup flour (For dredging)
- 3 cups vegetable oil (For frying)
Instructions
- Cook rice with broth and wine until creamy; stir in parmesan, peas, and ham. Chill for 2 hours.
- Form cold rice into patties, place mozzarella in center, and seal into balls.
- Dredge balls in flour, dip in eggs, and coat in breadcrumbs.
- Heat oil to 350°F. Fry balls in batches for 3-4 minutes until golden brown.
- Drain on wire rack and serve warm with marinara sauce.
Notes
- Prep Time: 120 min
- Cook Time: 50 min
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 ball
- Calories: 320
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg