Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 tbsps. EVOO
- 1 Large Shallot – peeled and minced
- 2 Garlic cloves – peeled and minced
- 1 Cup Arborio or Carnaroli rice
- 1/2 cup White wine
- 4-5 cups House Broth (can be store bought too if needed)
- 2 tbsps. Unsalted Butter
- 1/3 cup Parmiggiano cheese – grated
- Kosher Salt & Fresh ground Pepper – to taste
- 1.5 cups – Home made bread crumbs or Panko works too
- 2 Eggs – beaten with 1-2 tbsps water
- 5 oz. – Fresh Mozzarella (cut into 1/4-inch cubes)
- 3 cups Vegetable oil – for frying
- Chef Crusco’s Basil Pesto
- Pecorino Romano Cheese – grated for garnish
- Lemon wedges and Basil or Parsley (optional) – for garnish
Directions
- Add 2 tbsps. EVOO on med-high heat to a deep saute pan. Add shallot and sauté 2-3 minutes or until they start to become translucent. Add in garlic and cook another minute or so. Season with salt/pepper. Warm broth at medium heat in a separate pot just to a simmer.
- Add arborio rice to the pan with onions/garlic and stir to coat and toast (about 1-2 minutes). Add in white wine immediately and allow to absorb into the rice.
- Start by adding one ladle full of heated broth into the saute pan and stir every once in a while letting the broth fully absorb into the rice. Continue adding ladles of broth one at a time, allowing them to fully absorb before adding another. Do this until the rice is al dente (soft/chewy when bitten into). This can take 15-17 minutes but adjust as needed until the rice is just right.
- At this point, add one last ladle of broth, butter and cheese. Taste and adjust seasoning as needed.
- Once the rice is cooked, remove to a large sheet pan and let cool for 10-15 minutes. (easiest if rice is made a day ahead, cooled, and stored in the refrigerator overnight.)
- While the rice is cooling, beat the eggs with water and place the bread crumbs in separate bowls. Set both bowls aside.
- Create 2-inch round balls with rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase with rice and reshape into a perfect ball. Set on a sheet pan and repeat with the remaining rice mixture.
- Run balls through the egg mixture and then roll in the bread crumbs. Set them back on a sheet pan.
- Heat the vegetable oil in a large pot to 350°F degrees. Drop 6-8 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown (about 3-4 minutes). Once cooked, transfer to paper towels to drain and season with salt. Repeat with the remaining rice balls.
- To serve, place 3 or 5 in a wide/shallow bowl. Place 1 tsp. basil pesto on top. Sprinkle some grated Pecorino cheese. Garnish with fresh basil/parsley and lemon wedges. Serve immediately. Enjoy!
