Description

This is the perfect dish to use your left over risotto. The most time consuming part of this recipe is the making of the risotto. So, if you like rice balls, be sure to make extra risotto the next time you prepare it!

Ingredients

• 4 c. chicken broth
• 4 T. butter
• 3/4 c. finely chopped onion
• 1 c. Arborio rice
• 1/2 c. dry white wine
• 1/2 c. finely grated Parmigiano-Reggiano, plus extra for garnish
• 1/3 c. heavy cream
• 1 1/2 T. chopped fresh herbs (basil, thyme, parsley or chives)
• Salt and freshly ground black pepper
• 3 eggs
• 1/3 c. cubed mozzarella, cheddar, muenster or Swiss cheese
• 1/3 c. fully-cooked meat filling (pepperoni, prosciutto, chopped ham, salami, sausage, etc.
• Vegetable oil, for deep-frying
• 1/2 c. flour
• 1 c. dry Italian bread crumbs
• tomato sauce, as accompaniment

Steps

1. Make risotto: In a saucepan bring chicken stock to a simmer. Cover and set aside to keep hot.
2. In another large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute.
3. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes.