Rice Balls with Mozzarella and Proscuitto

Rice balls are nice served on a bed of arugula and drizzled with warm marinara sauce.

• 2 T olive oil
• ½ onion, minced
• 1 lb arborio rice
• ¼ c dry white wine
• 1 c chicken broth
• 2 T parmesan cheese, freshly grated
• 2 T butter
• 4 eggs
• salt and pepper to taste
• 1 lb fresh mozzarella, cubed
• ¼ lb prosciutto, diced small
• 1 c flour
• 1 c bread crumbs
• ½ c canola oil

Line a baking sheet with wax paper and set aside.   Line a plate with wax paper and set aside.  Line another plate with paper towels and set aside.

Place the flour in a shallow, wide bowl and set aside.  Place the breadcrumbs in a wide, shallow bowl and set aside.

Place a medium skillet over medium heat and add olive oil and onion.  Cook for until onions are translucent.   Stir in rice, stirring occasionally until light brown.  Stir in the wine and the broth.  Continue to stir occasionally until the liquid is absorbed into the rice.

Remove from the heat and stir in the cheese, butter, one egg, salt, and pepper.   Place the rice mixture onto the prepared baking sheet to cool until able to handle.  Separate the rice into 16 small piles. Form one pile into a ball, stick your finger into the ball and insert mozzarella and some prosciutto in the space and close the ball.  Place the remaining eggs in a shallow bowl and beat.  First dip the balls in the flour, then in the eggs and then in the bread crumbs.  Place balls in plate with wax paper.

Place the canola oil in a medium skillet over medium high heat and fry the balls without crowding the skillet.  When browned on all sides, remove to plate with paper towel to drain and serve with warm marinara sauce.

Another idea is to add a couple peas in the center with cheese and prosciutto.