Here is another amazing recipe from the Michael Symon Carnivore Cookbook. Love this cookbook, probably my favorite out of all the ones I own. I love rice balls, but have never made my own. So when I saw this recipe in the book I had to make it. I was a little nervous it wouldn't come out right and they came out perfect, so worth all the work.
- 1 tbsp olive oil
- 4 oz sweet italian sausage (removed from casing)
- kosher salt
- 1 cup arborio rice
- 3 cups chicken broth, warmed
- 1 lg egg
- 1 lg egg yolk
- 1 cup fresh grated parmesan cheese
- 8 oz fresh mozzarella cut into small cubes
- oil for frying
- 1 cup plain bread crumbs
- Heat olive oil in saucepan over medium high heat, break up sausage into small pieces and add to pan. Brown sausage on all sides, add salt and cook for 2 more minutes.
- Add rices and toast, stir with wooden spoon for about a minute
- Reduce heat to medium and add chicken broth, 1/2 cup at a time while stirring constantly so the rice releases it's starch. Continue to add broth and stir. Cook about 15 minutes till mixture is creamy and rice is tender.
- Pour mixture in bowl and put in refrigerator to cool
- Remove rice from fridge and add egg, egg yolk, parmesan cheese and 1/2 tsp salt. Form balls with damp hands (keep bowl of water nearby). Make indent in center, put in mozzarella and make sure rice completely covers mozzarella.
- Store in refrigerator till ready to cook, up to 1 day ahead of time.
- Heat oil in deep fryer to 350. Coat the rice balls in bread crumbs and shake off the excess.
- Deep fry about 2.5 minutes or until very golden brown.
- Remove from pan, top with your favorite sauce and grate some parmesan on top.
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