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A crispy arborio shell that encases a melty mozzarella and pancetta center. A classic Italian appetizer.
In a large pot, heat chicken stock over high heat and bring to a boil. Pour in rice and reduce heat to just a simmer. Cook uncovered for fifteen minutes or until al dente. Drain the rice from the remaining liquid and spread rice out on a cookie sheet. Allow to cool and then refrigerate overnight.
Pour the cold rice into a large mixing bowl. Add 3 eggs and Parmesan cheese. Mix until incorporated.
Put a bowl of water next to the large bowl of rice. You will need this to keep your hands damp.
Press a palm sized patty of rice into your hand. Press to make an indention in the center. Place a cube of cheese, a sprinkle of basil and a bit of pancetta in the center. Scoop some more rice out of the bowl and cover the filling with it. Pack it together like you are making a snowball.
Place the formed balls on a cookie sheet and prepare your work station for dredging. Repeat until you are done with all of the rice and fillings.
Put the flour on a plate and position as the first step of your dredging process. Next, place the bowl of lightly beaten eggs in the second dredging position. The last plate will hold the breadcrumbs.
Roll a rice ball lightly in the flour. Then give it a quick dunk in the egg wash. Lastly, roll it around in the bread crumbs. Lightly press the breadcrumbs into the rice ball.
Place coated ball on the cookie sheet and do the same with the remaining balls.
Preheat oven to 200ºF .
Prepare for frying. Heat oil in a heavy pot (use enough so that the balls will be fully immersed) over medium high heat. You will know it’s ready when you place a bit of breadcrumbs in the pot and the oil sizzles. Cook each ball for four minutes. They should be uniformly golden brown.
Remove the cooked balls from the oil with a slotted spoon and place them on a paper towel lined tray. Place the tray in the 200ºF oven to keep them hot while you finish the frying process.
Serve with your favorite marinara.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!