Title: Celestino's Rice Balls
Categories: Rice, Italian
Yield: 8 servings
5 oz Arborio rice
2 c Chicken broth
2 Egg yolks
2 tb Parmesan cheese; grate
Salt and pepper
1-1/2 ts Shallots; chop
2 oz Ground veal or beef
1-1/2 ts Butter
1/2 c Dry white wine
1 ds Nutmeg
1 tb Canned tiny peas
2 tb Canned tomato sauce or puree
1 tb Mozzarella cheese; dice
1 Egg; hard-cook, chop
1 Egg; beaten
Fine dry bread crumbs
Olive oil for frying
In pot cook rice in chicken broth to cover, adding
more broth as it is absorbed, until all chicken broth
is used and rice is tender. Let rice stand 10 minutes
to absorb excess moisture. Add egg yolks and Parmesan
cheese. Season to taste with salt. Mix well. Set aside
to cool. In skillet saute shallots with veal in butter
until veal is crumbly and browned. Add wine and simmer
until wine is absorbed. Add nutmeg, peas and tomato
sauce. Season to taste with salt and pepper, if
needed. Simmer few minutes until liquid is absorbed.
Set aside. Combine mozzarella cheese and egg in small
bowl. Roll 2 tb cooked rice into ball. Make cavity in
ball and insert scant tb veal mixture, then small
amount of mozzarella cheese and egg mixture. Cover
with another tb rice and seal cavity to make ball or
pyramid shape. Dip rice ball in egg and roll in bread
crumbs. Heat 1-1/2" olive oil in skillet to 400 . Add
rice balls, few at time, to avoid overcrowding pan.
Fry until golden brown on all sides, about 3 minutes,
turning often to brown evenly.
