Stuffed Rice Balls Roman-Style

1. 1

   In a small bowl, soak the mushrooms in the hot water for 30 minutes.

2. 2

   Lift out the mushrooms, reserving the liquid, and finely chop.

3. 3

   Strain the soaking liquid through a fine sieve into another small bowl and set aside.

4. 4

   In a medium saucepan, heat the 3 tablespoons olive oil and butter over medium heat.

5. 5

   Add the onion and prosciutto and cook until the onion is softened, about 7 minutes.

6. 6

   Add the rice and cook, stirring until opaque, about 3 minutes.

7. 7

   Add 2 cups hot water and the mushroom water, bring to a boil, and cook uncovered, until the liquid is absorbed, about 20 minutes.

8. 8

   Turn the rice out into a bowl, and allow to cool for 10 minutes.

9. 9

   Stir the eggs, parsley, and Parmigiano into the rice.

10. 10

    For the filling, mix the chopped porcini and the mozzarella cubes together in a bowl.

11. 11

    Using a tablespoon, make egg-shaped balls of the rice mixture; you should have 12 to Use your thumb to make an indentation in the center of each, insert 1 teaspoon of the filling, and use your palms to round the ball so that the filling is completely enclosed.

12. 12

    In a large deep pot, heat the 4 cups olive oil over medium-high heat until it reaches 370F.

13. 13

    Roll each ball in the bread crumbs so that it is completely coated, and set on a plate.

14. 14

    Working in batches, fry the balls in the hot oil until golden brown, about 5 minutes.

15. 15

    With a slotted spoon, transfer to paper towels to drain, and season with salt and pepper.

16. 16

    Serve warm or at room temperature (do not refrigerate).

* Per serving · 4 servings · Values may vary.