Italian Rice Balls

By polledl

Starchy arborio rice was what Grandma often used for rice balls because the starch holds the rice into a ball shape best. Out of curiosity, she once tried short-grain Asian rice and said it worked perfectly. Whatever rice she used, she generally cooked it in advance and chilled it for up to two days so that she had it ready to use.
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Ingredients

• 4 ounces prosciutto, finely chopped
• 1/4 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese2 large eggs
• 1 tablespoon dried parsley
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon black pepper
• 3 cups water1 cup long-grain rice
• 1 1/2 cups bread crumbsOlive oil for deep-fat frying

Details

Preparation time 34mins
Cooking time 38mins
Adapted from mygreatrecipes.com

Preparation

Step 1

1Combine prosciutto, mozzarella, Parmesan, eggs, parsley, 1/2 teaspoon salt and black pepper in a medium bowl and mix well; cover. Place in refrigerator.
.2Combine water and remaining salt in a large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low. Cook, stirring frequently, until water is absorbed, about 13 minutes. Remove from heat. Add prosciutto mixture gradually, stirring continually. Chill, covered, for 2 hours.
.3Shape rice mixture into 1-inch balls. Coat with bread crumbs.
.4Add enough olive oil to reach 1 1/4 inches up sides of a small skillet. Heat to 350ºF. Fry rice balls a few at a time in the hot oil, turning occasionally, until browned, about 2 to 3 minutes. Drain on paper towels. Serve immediately.