1 3/4 cups of rice
1/3 cup of butter
1/4 cup of grated Parmesan cheese
100g of cooked prosciutto, diced
100g of mozzarella cheese, diced
1 liter of chicken broth (optional)
3 eggs, beaten lightly
1 medium onion, finely chopped
To coat
All-purpose flour
To fry
Vegetable oil
1 3/4 cups of rice
1/3 cup of butter
1/4 cup of grated Parmesan cheese
100g of cooked prosciutto, diced
100g of mozzarella cheese, diced
1 liter of chicken broth (optional)
3 eggs, beaten lightly
1 medium onion, finely chopped
To coat
All-purpose flour
To fry
Vegetable oil
Fry the rice in butter with the onion until it's golden brown
Add the chicken broth gradually
When the mixture starts to thicken, add a little more and cook over medium heat until the rice is tender
Add the Parmesan cheese and mix well
Spread the rice mixture into a refrigerator and let it cool
When cooled, shape the rice into round balls by hand and fill with prosciutto and mozzarella
Dip the balls in beaten eggs, then coat in flour and fry in hot vegetable oil
Drain on paper towels and serve with your preferred meat.
