Ingredients
- 2 tbsp Bellino Extra Virgin Olive Oil
- 1/2 cup Yellow Onion, finely chopped
- 1/2 cup Ham or Prosciutto, finely diced
- 3/4 cup Bellino Risotto Arborio Rice
- 2 cans Cento Lower Sodium Chicken Broth (14.5 oz)
- 1/4 cup Frozen Peas
- 2 Eggs, beaten
- Cento Fine Sicilian Sea Salt, to taste
- 1/2 cup Parmesan Cheese, grated
- 1 1/2 cups Cento Seasoned Bread Crumbs
- 2 oz Mozzarella Cheese, cut into 1/2 inch cubes
- Cento Blended Italian Style Oil, for frying
- Cento Marinara Pasta Sauce, for dipping
Directions
In a large skillet, heat oil over medium-high heat. Cook onion until softened, about 3-4 minutes, then add ham or prosciutto and cook until meat begins to render. Add rice, mix well to coat and cook for 3 minutes. Pour chicken broth into skillet and stir well. Allow rice to cook for 20 minutes, stirring frequently, until rice has absorbed the chicken broth. Stir in peas. Transfer to a bowl and let cool, then stir in parmesan cheese. Pour breadcrumbs into a small bowl. In a separate bowl, beat eggs, adding a pinch of salt. Wet hands to avoid sticking, take 3 tablespoons of rice and roll to form a ball. Press 1 cube of cheese in the center and roll into egg. Allowing excess to drip off, place into breadcrumb bowl and coat. Heat 1-inch blended oil in a large saucepan and cook balls 2-3 minutes or until golden brown, rotating to cook on all sides. Remove from oil and pat dry with a paper towel. Serve with Cento Marinara Sauce for dipping. Yields 10-12 rice balls.
