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• 4 oz. fresh mozzarella, cut into 1/2 inch cubes (you’ll need about 24 cubes)
• 1 c. flour
• 2 c. fine dry breadcrumbs
• 2 eggs
• Vegetable oil for frying
Heat the olive oil in a medium saucepan; when the oil is hot, add the onion and cook until softened, about 3 to 4 minutes. Add the ham or prosciutto, and cook a few minutes, until the meat begins to render its fat.
Add the rice, and cook to coat the rice in the oil and fat. Pour in the wine, bring to a simmer, and cook until the wine is almost reduced away. Add 3 cups hot chicken stock and the salt; cover and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock, and cover, letting the rice cook until tender (al dente) about 6 to 7 minutes more. Stir in peas toward the end, and mix well; spread the rice on a rimmed sheet pan to cool.
When the rice is cool, put it in a bowl and stir in the grated cheese and chopped basil. Scoop out about 1/3 cup rice, roll into a loose ball, then poke a cube of mozzarella into the center. Pat firmly to form a tight ball around the cheese.
Spread the flour and breadcrumbs separately on 2 rimmed plates, and beat the eggs in a shallow bowl. Dredge the rice balls in the flour, shaking off the excess. Dip them one by one in the beaten egg, letting the excess drip back into the bowl. Roll in the breadcrumbs to coat thoroughly.
Pour an inch of vegetable oil into a large straight-sided skillet set over medium heat. Fry in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch. Drain the rice balls on paper towels, and season with salt while still warm.
Nutrition information per each of 24:
Calories 190 Fat 8 g Sodium 265 mg
Carbohydrates 22 g Saturated fat 3 g Calcium 96 mg
Protein 8 g Cholesterol 20 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1½ bread/starch, ½ medium-fat meat, 1 fat.