Growing up in an Italian and Dutch home, my family ate a ton of pasta, bread and rice. I love rice. I have experimented with cauliflower rice a lot lately in fact. It has great texture that mimics rice and takes on flavors you add. This recipe uses a special rice called Arborio and is used because it sticks together so well and is denser when cooking risotto.
Give yourself some time and do this recipe slowly on a Sunday afternoon.
1 cup Arborio rice
1 cup cooked ground pork
1 cup diced prosciutto
1 cup chopped basil
2 cups shredded parmesan reggiano cheese
1 Tbl thyme
1 Tbl oregano
1 cup heavy cream
4 cups chicken broth
4 eggs
2 cups flour
2 cups breadcrumbs
4 cups of marinara (sauce of your choice)
2 Tbl butter
1/2 cup dry white wine
8 oz of mozzarella in cubes
Salt/pepper to taste
Cook the Arborio rice in the butter in a large pot until opaque. Slowly add a cup at a time
Use an ice cream scoop to measure the size of the balls. Make a ball and a hole in the center. Stuff with the meats and a cube of cheese. Then roll each ball in the flour, egg then bread crumbs. Set aside. Once they are all formed, fry in a countertop deep fryer or in a large pot filled with two inches of vegetable oil. Cook until lightly browned and serve immediately. Cover with your favorite marinara sauce and some fresh basil. Enjoy!
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