Filled Rice Fritters

 

5

cups chicken broth

2

cups uncooked Arborio rice

2

eggs, beaten

1/4

cup freshly grated imported Parmesan cheese

1

tablespoon butter or margarine, softened

48

cubes (1/2 inch) mozzarella cheese

1/4

cup 1/4-inch cubes imported prosciutto or fully cooked ham (about 2 ounces)

1/4

cup 1/4-inch cubes mushrooms

1

cup Italian-style dry bread crumbs

Vegetable oil

• 1 Heat broth and rice to boiling 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.
• 2 Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2-inch balls. Press 1 cube mozzarella cheese, 1 cube prosciutto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.
• 3 Heat oil (2 inches) in deep fryer or Dutch oven to 375°. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.