Rice Balls

Name: Rice Balls
Yield: makes about 2 dozen
Ingredients: 5 cups chicken stock (see page 40); 3 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 cup finely diced ham or prosciutto (about 3 ounces); 2 cups Arborio rice; 1 cup dry white wine; 1/2 teaspoon kosher salt, plus more for seasoning; 1 cup frozen peas, thawed; 1 cup grated Grana Padano or Parmigiano-Reggiano; 10 fresh basil leaves, chopped; 4 ounces fresh mozzarella, cut in cubes (you’ll need about 24 cubes); 1 cup all-purpose flour; 2 cups fine dry bread crumbs; 2 large eggs; Vegetable oil, for frying

December 14, 2011

These tasty fried rice balls have been enjoyed in Italy for centuries. They are great when just out of the skillet, but are delicious at room temperature as well. They can be fried in advance, then reheated. At our restaurant Del Posto in New York, the chef sends them out as a palate teaser.

Recipe notes

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