For the Risotto:
1 Tbs. olive oil
1 Tbs. butter
3 Tbs. shallot, minced
1 cup Carolina® Jasmine Rice or Carolina® Basmati Rice
1/4 cup dry white wine
3 cups hot chicken broth
1/2 cup grated Parmigiano-Reggiano
For the Appetizer Balls:
1 recipe of risotto prepared with Carolina® Jasmine Rice or Carolina® Basmati Rice, cooled
3 oz. Mozzarella cheese, diced
2 oz. sliced prosciutto, diced
1/2 cup Parmigiano-Reggiano cheese, freshly grated
2 Tbs. flat leaf parsley, minced
Salt and ground black pepper, to taste
2 cups gluten free, fine, dry bread crumbs
Olive oil for deep frying
Step One: RISOTTO
Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring occasionally, until liquid is absorbed, before adding more broth. Use just enough broth to cook the rice until it is al dente. Remove from heat and stir in Parmigiano-Reggiano. Makes 2½ cups.
Step Two: APPETIZER ASSEMBLY
Beat 1 of the eggs, add it to the cooked risotto, and mix well. In a small bowl, combine mozzarella, prosciutto, Parmesan and parsley; mix well. Scoop a 1 1/2 tablespoon portion of the risotto mixture into the palm of your hand. Make an indentation in the center and fill with 1/2 teaspoon of the cheese mixture. Close up your hand to envelop filling, adding a pinch of rice to seal. Shape into a ball and lay on a baking sheet lined with parchment paper. Continue forming the balls with remaining ingredients. Refrigerate rice balls 10 minutes.
Step Three: COOKING APPETIZERS
Beat the remaining eggs with a pinch of salt in a small bowl. Pour the gluten free bread crumbs into a shallow pan. Dip each rice ball into the eggs then roll in the bread crumbs. Refrigerate 10 minutes *. Heat 3-inches of oil in a deep pan to 375°F. Fry rice balls until golden brown, about 2 minutes. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Serve hot with a marinara, pesto or aioli sauce, if desired . (Yield: about 20 appetizer balls)
* At this point suppli can be covered tightly and refrigerated overnight.