Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 teaspoon salt
- 1 cup frozen peas thawed
- 1/3 cup parsley finely chopped
- 1 cup Parmesan cheese grated
- 4 ounces mozzarella cheese cubed
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 1/2 cups breadcrumbs
- Vegetable oil for frying
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent. Stir in Arborio rice to coat with oil.
- Pour in white wine and let it evaporate. Then add chicken broth and salt. Bring to a boil, then reduce heat to simmer, covered, until rice is tender and liquid is absorbed, about 18 minutes.
- Stir in thawed peas and cook for 2 more minutes. Remove from heat and mix in parsley and Parmesan cheese. Spread the mixture on a tray to cool, approximately 20 minutes.
- Once cooled, form rice into balls, inserting a cube of mozzarella in the center of each ball.
- Dredge each ball in flour, dip in beaten eggs, then roll in breadcrumbs. Fry in hot oil until golden brown.
