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Ingredients
- 2 cups Arborio rice (400 g)
- 4 1/2 cups Water (1100 ml)
- 1 1/2 cups Pecorino Romano grated (150 g)
- 1 tsp Fresh cracked black pepper to taste
- 1 tbsp minced fresh parsley
- 1/2 stick 1/2 stick butter (2 oz)(55 g)
- Few threads of saffron (optional)
- 1/2 lb 1/2 lb. mozzarella (225 g)
- 2-3 Large eggs at room temperature
- 2 cups 2 cups bread crumbs (250 g)
- 4 cups 4 cups oil for frying such as peanut/sunflower/canola/vegetable (1000 ml)
- (I had fresh ricotta cheese that I made and added about 3 heaping tablespoons. No salt to be added )
Instructions
Rice Balls
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Bring water to a boil and add rice. Lower heat and let it cook for about 15 to 18 minutes. Halfway through cooking add butter and saffron.
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Remove a ladle of rice water and add to Pecorino Romano. Stir until it forms a soft, smooth cream.
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Let the cooked rice cool completely and add, pepper, parsley, creamed Pecorino Romano and ricotta cheese (optional)
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Mix all together.
Assembling the Rice Balls:
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In a shallow plate add the breadcrumbs.
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Whisk the eggs in a shallow plate . I like the 9 inch pie plates. It gives room to fully coat the rice balls.
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Fill a bowl with cold water.
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Using a large ice cream scooper create balls. Wet your hands so it doesn’t stick to palm of hands and gives it a smooth finish. Indent the middle using your finger and place a piece of diced mozzarella. Roll until you have a perfect ball. Dip in egg wash and coat completely then into the breadcrumbs.
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In a pot with plenty of oil because they need to deep fry bring oil 350° Fahrenheit (180° Celsius) temperature. Add the rice balls but don’t overcrowd. Fry until golden. Drain on a cookie sheet rack and enjoy hot!
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Buon appetito.
