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Instructions |
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In a sauce pan over high heat, bring stock to boil. Stir in rice, butter and a pinch of salt.
Cover, reduce heat to low and cook until the liquid is all absorbed and the rice is tender
Transfer the rice to a bowl and stir in cheese.
Let cool slightly then stir in whole and yolk of egg. Let cool completely.
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Spread flour on a dinner plate and spread bread crumbs on a separate dinner plate.
In a shallow bowl beat egg whites until blended.
In a small bowl mix together Prosciutto, mozzarella and then divide the mixture into 12 equal portions.
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Moisten hands with water. Scoop up 1/4 cup of rice mixture and place in the cupped palm of one hand. Flatten out mixture slightly and place one portion of cheese filling in center of rice. Mold the rice over the filling adding more if needed to completely cover. Shape into a ball and roll in flour, then egg whites. Finally roll in bread crumbs and place on rack. Continue with remaining rice and cheese filling.
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Refrigerate 1 hour and then fry in hot oil. Remove with a slotted spoon.
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Originally Submitted
5/17/2013
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