Wednesday, November 21, 2012


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
  1. 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.
  2. Add rices and toast, stir with wooden spoon for about a minute
  3. 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.
  4. Pour mixture in bowl and put in refrigerator to cool
  5. 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.
  6. Store in refrigerator till ready to cook, up to 1 day ahead of time.
  7. Heat oil in deep fryer to 350. Coat the rice balls in bread crumbs and shake off the excess.
  8. Deep fry about 2.5 minutes or until very golden brown.
  9. Remove from pan, top with your favorite sauce and grate some parmesan on top.

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