Suppli' Al Telefono (stuffed Rice Balls)

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup dried porcini mushrooms
• 1 cup hot water
• 3 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1 spanish onion, chopped in 1/4 inch dice
• 2 ounces prosciutto, finely chopped
• 1 cup arborio rice
• 2 large eggs, beaten
• 1/4 cup chopped italian parsley
• 2/3 cup freshly grated parmigiano-reggiano cheese
• 5 ounces mozzarella cheese, cut into 1/4-inch dice
• 1 3/4 cups unseasoned breadcrumbs
• salt & freshly ground black pepper, to taste
• olive oil (for frying)

Recipe

• 1 soak the mushrooms in hot water for 30 minutes. drain the mushrooms, reserving the mushroom water, and chop finely. strain soaking liquid thrugh a fine sieve into a small bowl and set aside.
• 2 meanwhile, in a medium saucepan, heat 3 tablespoons olive oil and butter over medium heat. add the onion and prosciutto and cook until onion is softened, about 7 minutes. add the rice and cook, stirring until the rice is opaque, about 3 minutes. add 2 cups hot water and mushroom water, bring to a boil, and cook uncovered, until liquid is absorbed, about 20 minutes. turn the rice mixture out into a serving bowl and allow to cool 10 minutes. stir in the eggs, parsley, and parmigiano.
• 3 for filling, mix the chopped porcini and mozzarella cubes together in a bowl.
• 4 using a tablespoon, make egg-shaped balls of the rice mixture, about 12-14. use thumb to make an insentation in the center of each, insert 1 teaspoon filling, use palms to round rice around filling so it is completely enclosed.
• 5 in a large, heavy bottomed pot, heat the 4 cups olive oil over high heat until it is almost smoking. roll each ball in bread crumbs and set aside on a plate. working in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes. remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. serve with tomato sauce, if desired.