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Ingredients
- 2 cups chilled, leftover risotto
- 2 to 3 paper thin slices of prosciutto, cut into thin ribbon-like strips
- 2 large eggs, beaten
- 1/2 cup grated parmesan cheese
- 1/2 cup Italian style bread crumbs
- 2 ounces (or 1/4 of an 8 ounce block) of mozzarella, partially frozen, and cut into 1/2 inch cubes
- 1 cup Panko style bread crumbs (If desired, you can substitute an equal amount of Italian style bread crumbs for the Panko.)
- peanut, vegetable, or canola oil for deep frying
Preparation
Step 1
Vigorously stir together the leftover risotto, prosciutto strips, eggs, parmesan cheese, and Italian style bread crumbs. Use a medium disher (about 2 tablespoons in capacity) or scoop mounds of 2 tablespoons of the mixture onto a parchment lined cookie sheet. Hold one of the mounds of rice in your hand and press one cube of the mozzarella into the center. Form the rice around the cheese to cover it completely, then roll between your hands to form a ball. Set the ball on the cookie sheet and repeat with the remaining rice and cheese cubes. After they have all been rolled, roll them in the Panko crumbs, gently pressing to help the crumbs completely cover the rice ball. Repeat with the remaining rice balls. Refrigerate for at least 1 hour prior to frying.