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. 180 cal, 7 gr fat, 35% fat. Source: Drago's Restaurant, Santa
Monica, CA By fatfree-request@fatfree.com on Jun 16, 1997