Courtesy of Juliet Kaufman at Juliet’s Italian Market & Café
1 cup rice
1 1/2 cup chicken broth
1/2 tsp saffron strand
1/2 cup grated parmigiano reggiano cheese
1/2 lb fresh mozzarella (cut into small pieces)
1/2 cup frozen peas (thawed)
1 cup bread crumbs
3 eggs (beaten)
Oil for deep frying
Rinse rice, then add chicken broth and saffron. Bring it to a boil, then turn the heat down to low. Place the lid over the pot and keep covered for 20 minutes. Add parmigiano reggiano cheese and allow the mixture to cool. Scoop the rice using an ice-cream scoop. Push a hole down into the middle and fill it with a piece of mozzarella and some peas. Press it to seal and shape it into a ball. Repeat with the rest of the mixture. Dip the rice balls first in the beaten eggs, then in the bread crumbs, and fry in hot oil. Dry them in a paper towel and serve.
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