Rice Balls

By LoriCaputo

Ingredients

• 1 onion, minced
• 3 cups oil, for frying
• 1 1/4 1 ¼ cups rice
• 1/2 ½ cup dry white wine
• 4 1/2 4 ½ cups chicken broth, heated
• 1 egg yolk
• 1/2 ½ cup grated cheese
• Salt and pepper
• 1/2 ½ lb. Mozzarella, cut into 24 cubes
• 1/2 ½ cup flour
• 3 eggs, beaten
• 2 cups bread crumbs

Preparation

Step 1

Cook onions in some of the oil until wilted. Add rice and cook, stirring 2 minutes. Deglaze with wine, when wine evaporates; add broth, ½ cup at a time, stirring until the broth has been absorbed, about 20 minutes, or until rice is al dente.
Fold in the yolk, cheese, salt, and pepper. Cook at room temperature. Divide risotto into 24 pieces and roll each into a ball. Insert a cube of cheese into each ball and reshape again.
Dredge the rice balls into the four, then the eggs, then the breadcrumbs. Heat oil to 350 degrees, and fry until golden on the outside, about 3 minutes; remove from oil and blot dry.