Grandma E's Rice Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. butter
1 ⅔ c. arborio rice
3 c. chicken broth-canned
6 tbsp. Parmesan or Romano Cheese
Salt and pepper to taste
6 oz. mozzarella, cut into small dice
1beaten egg
½ c. fine bread crumbs- Progresso plain
Oil for frying
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Directions: |
Directions:Melt butter ion saucepan large enough to hold rice and broth. Add rice to melted butter and cook for a few minutes to coat the rice. Do not let the rice brown.
Meanwhile, bring chicken broth to a slow boil in another saucepan. Add the broth to the rice ladleful at a time over medium-low heat. Cook until almost all the broth is absorbed and then add another ladle of broth. Continue doing this until all the broth is consumed. If the rice is still too hard add additional broth. Remove from the heat when the rice is dry and you are satisfied with the texture.
Add the cheese (Parmesan or Romano) and salt and pepper. Turn the rice onto a cutting board and spread to cool. When rice is cool, return to pot (or a bowl) and thoroughly mix in egg yolk.
Form the rice into balls the size of an egg. Push a hole in the center and put a piece or two of mozzarella and place the balls in a single layer on a platter.
When done making the balls beat the egg in a dish and put bread crumbs in another.
Roll the balls into the beaten egg and then roll into bread crumbs. Chill for a few hours. Bring to room temperature for a few hours. Deep fry.
Best when eaten hot! |
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Personal
Notes: |
Personal
Notes: This is my kids' favorite recipe that their grandma makes. It's always a guarantee for Christmas Eve and every birthday. This recipe is a family favorite!
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