Perfect for the Holidays

1. Cook the arborio rice in chicken broth according to the directions then allow the rice to cool down so it can be handled.
2. Mix the rice with the grated Romano cheese and the parsley.
3. Decide how big you want the rice balls, I use a 1/4 cup scoop for mine. Form a ball w the rice then press a hole in it and stuff with one piece of mozzarella, 1/4 tsp chopped proscuitto.
4. Then cover the hole with more rice. Press and roll in your hands to make a compacted rice ball.
   In a bowl whisk 2 eggs.
5. Have another bowl with flour and a third bowl with bread crumbs.
6. Coat the rice balls in flour then egg then roll in the bread crumbs.
7. Place on a sheet and put in the fridge for 15 min uncovered, this keeps the crumbs on balls when frying.
8. Heat the oil in a pot to 375 degrees and fry a couple rice balls at a time, too many will cause the oil to cool down.
9. Once the rice balls are completely fried on all sides remove to a paper towel lined plate to drain and continue frying until they are all done.
10. Serve with a marinara sauce, shredded mozzarella and maybe a little basil!

Daniel Mancini