-
1
In a large saucepan over medium-low heat, heat olive oil and add onion.
-
2
Saute until soft and golden, about 10 minutes.
-
3
Add beef and saute until browned.
-
4
Add tomatoes and season to taste with salt and pepper.
-
5
Simmer for 5 minutes.
-
6
Add 2 cups vegetable broth and bring to a boil.
-
7
Add rice and simmer, stirring constantly, until mixture is very thick and rice has no crunch but is still firm, about 15 minutes.
-
8
If pan becomes dry during cooking, add more broth as needed.
-
9
Remove from heat and stir in Parmigiano-Reggiano.
-
10
Spread in a flat container or pan and allow to cool.
-
11
Rice may be covered and refrigerated for up to 24 hours.
-
12
Once rice has cooled, roughly divide it into 12 to 14 mounds.
-
13
Line up the flour, eggs and bread crumbs in three shallow bowls.
-
14
Scoop about two-thirds of a mound of rice and hold it in your hand.
-
15
Press a cube of mozzarella into middle, top with remaining third of mound, and shape rice around it to form a ball, making sure mozzarella is securely closed in center.
-
16
Roll rice ball in flour, then eggs, then bread crumbs; set aside.
-
17
Fill a large skillet with about 1 inch of oil.
-
18
Place over medium heat and allow to become very hot but not smoking.
-
19
Add all the rice balls and allow to sit until golden brown underneath, 1 to 2 minutes, then turn to brown other sides.
-
20
Drain on paper towels and serve immediately.
