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N/A Servings
Makes about 8 balls Difficulty
Medium
Ingredients
1/4 teaspoon saffron threads 2-1/4 cups gf chicken stock 1 cup aborio rice Salt and freshly ground pepper 1/2 cup parmigiano-reggiano cheese, grated Vegetable oil for frying 1 egg, beaten 2 slices prosciutto, chopped 4 ounces fresh mozzarella, chopped 8 fresh basil leaves, chopped
Directions
Place chicken stock in a medium-heavy saucepan and bring to a boil. Add saffron, rice, salt and pepper. Cover pan, reduce heat to low and cook for 18 minutes or until liquid is absorbed.
Transfer to a large bowl and stir in parmigiano-reggiano cheese. Let cool.
Heat oil in a saucepan over medium heat.
Mix rice mixture with egg and form into 8 balls. As you make the rice balls, poke a hole in each and stuff with prosciutto, mozzarella and basil, then close holes.
Test oil with a thermometer and bring it to 325 degrees F.
Drop rice balls into the oil and fry until golden brown. When browned, remove to a paper towel. Serve immediately.
Tips
These are really great and your kids will like them too! They are a bit messy to make, as the rice has a tendency to stick to your hands. Rub a little olive oil on your hands to reduce the stickiness.
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