Ingredients

Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350
degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the
remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the
risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll

the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as
necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season
with salt. Let rest 2 minutes. Serve hot.

Instructions

Mushroom Risotto with Peas:
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional Bring the broth to a simmer in a heavy medium
saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth
warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until
tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini
mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are
tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the
wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over
medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice
is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes
(the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and
pepper, to taste.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour