SUPPLI DI RISO (RICE BALLS)
Steps:
- 1) Melt the butter in a large saute pan and add the shallots. Saute for 2 minutes. Add rice and brown for a few minutes over high heat. 2) Meanwhile, bring the chicken stock to a boil in a small saucepan. Add to the rice in small amounts, followed by the tomato basil sauce and and wine and cook until the rice cooks al denta (approximately 20 minutes). Add the parmesan cheese, then salt and pepper to tase. Turn over onto plate to cool. 3) After the rice cools, add the egg yolks and mix well. Form into golf ball size balls. Push a hole into the center of each and put a cube of mozarrella inside. Close with rice and set aside and repeat until approximately 24 balls are formed. When finished, dip each ball into beaten eggs and roll into breadcrumbs. 4) Heat the oil in a deep frying pan. Fry the balls until golden brown. Drain onto paper towels and serve hot!
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freaky artist
[email protected]These didn't turn out as I expected. They were too dry.
ah squad
[email protected]I found the instructions to be a bit confusing.
Favour Macjessie
[email protected]These were a bit too bland for my taste.
Ramos Jemal
[email protected]I'll definitely be making these again.
Sarkwah Godwin
[email protected]So good!
Mohan Yadab
[email protected]These were delicious! I made them for a party and everyone loved them.
Gulshan Kazmi
[email protected]I made these for dinner last night and they were a big hit with my family! They were so easy to make and they tasted great.
Asanka Alwis
[email protected]These were really good! I used arborio rice and they turned out perfectly. The flavor was so good and the texture was perfect.
Muhammad Ajmair
[email protected]I've made these rice balls several times now, and they're always a crowd-pleaser. They're so easy to make and they're always delicious.
Optifold Team
[email protected]These rice balls were a hit at my party! They were crispy on the outside and creamy on the inside, and the flavor was amazing. I will definitely be making these again.