Rice Balls

These freeze well. Stuff with lots of cheese and meat.

Makes about 20

4 c Arborio rice

1 T olive oil

6 cloves garlic, finely chopped

5 large eggs

1 1/2 c Parmigiano-Reggiano cheese

1 1/2 c Italian-style breadcrumbs

2/3 c finely chopped fresh parsley

salt and pepper

1 lb fresh buffalo mozzarella cheese, cut into 1/2-inch cubes

1/2 lb thinly sliced hot capicolla or proscuitto, halved and folded into quarters

canola oil, for frying

Marinara sauce

Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20-25 minutes. Transfer to a large bowl; set aside until completely cooled.

Meanwhile, in a small skillet, heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.

Stir 3 eggs, one at a time, into cooled rice. Add parmesan and parsley; stir to combine. Season with salt and pepper.

Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of meat. Press together to enclose. If necessary, add more rice mixture to cover.

Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, then in breadcrumbs to coal. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet, set aside.

Fry in 5" of oil heated to 350 degrees for 3-5 minutes.