|Ingredients||Eggs, Rice, Bread|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
An appetizer with a surprise in the middle. These rice balls are easy to prepare and are a great treat. Golden on the outside, tender on the inside, and the olive in the center is a bonus.
3 1⁄2 cups chicken stock
1⁄4 tsp. powdered saffron
1 1⁄2 cups arborio rice
1⁄2 cup parmesan cheese, grated
1⁄8 cup parsley, minced
1 tbsp. butter, softened
1 egg, beaten
1 3⁄4 cups California Ripe Olives, extra large
1 1⁄2 oz. fontina cheese, cubed
1 1⁄2 cups Italian bread crumbs
2 eggs, beaten
- In a saucepan, bring stock and saffron to a boil. Add rice; return to a boil. Lower heat, cover and simmer until rice is tender, approx. 20 min. Stir in cheese, parsley and butter; cool. Stir in 1 beaten egg.
- Drain olives. Stuff olives with fontina cheese cubes.
- Scoop 11⁄2 tbsp. rice mixture into palm of hand. Make an indentation in the center and insert one olive. Roll to enclose olive in rice. Repeat with remaining olives and rice.
- Divide bread crumbs. Dip each ball into the first bowl of crumbs, then in egg, then second bowl of crumbs. Deep fry until golden brown. Serve 3 balls per serving.