Ingredients:
-5 ½ cups chicken stock
-3 tbsp butter
-¾ cup finely chopped onion
-2 ¼ cups arborio rice
-¾ cups white wine
-2 tbsp fresh basil, chopped
-2 ½ cups grated parmesan
-½ cup heavy cream
-2 containers of ciliegine mozzarella balls
-1 cup flour
-6 eggs, beaten
-3 cups panko
-Oil for frying
Directions:
1. Heat the chicken stock in a saucepan. Once boiling, lower the heat to simmer to keep warm
2. In another large saucepan on high, heat the butter
3. Add the onion and cook until translucent - about 5 minutes
4. Add the rice and stir to coat
5. Add the wine and cook off for about 2 minutes
6. Lower the heat to medium and add ½ cup of the chicken stock and stir
7. Continue this process until the rice is cooked and the broth is finished - stirring continuously
8. When the rice is finished, remove from heat and add the heavy cream, salt, pepper and grated parmesan Mix together
9. Transfer rice to a sealed container and keep in fridge until its completely cooled - about 4 hours
10. Take the rice out of the fridge and spoon into 2 inch balls
11. Make an impression in each ball with your finger, large enough for the small mozzarella ball to fit
12. Place the mozzarella in the middle of the rice and form rice around mozzarella until completely covered
13. Roll each ball in the flour, egg, then panko
14. Set aside to fry later when all the balls are made
15. In a deep saucepan, add the oil and cook on medium heat until oil is hot
16. Add as many balls as you can to the pan without overcrowding and fry each side for about 2 minutes, turning half way to brown on both sides
17. Remove balls from oil and drain on paper towels
18. Serve with tomato sauce on the side
Notes:
You can make the rice up to 3 days in advance and keep it in the fridge. Roll and fry the balls the day you want them.