Description
Crispy Roman rice balls filled with gooey melted mozzarella, offering a crunchy exterior and creamy, cheesy center in every bite.
Ingredients
- 2 cups Arborio rice
- 4 cups chicken broth or water
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 cup mozzarella cheese, cubed
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- Vegetable oil for frying
Instructions
- Heat olive oil in a saucepan and sauté onion until soft.
- Add crushed tomatoes and cook briefly.
- Stir in rice and coat with mixture.
- Add broth, salt, and pepper; simmer until rice is cooked and sticky.
- Cool rice completely, then mix in Parmesan and one egg.
- Take a portion, flatten, place mozzarella in center, and shape into a ball.
- Coat each ball in flour, then beaten egg, then breadcrumbs.
- Heat oil to 175°C and fry balls until golden and crispy.
- Drain on paper towels and serve warm.
Notes
- Use Arborio rice for best texture and binding.
- Ensure rice is fully cooled before shaping.
- Fry in batches to maintain oil temperature.
- Serve immediately for best melted cheese effect.
- Can be prepared ahead and fried when needed.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 rice ball
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
