These cheesy rice fritters are an addictive snack, often made with leftover risotto. This recipe first appeared in our March 2012 issue, with Dana Bowen’s story Good and Plenty.
- 6 cups chicken stock
- 4 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 small yellow onion, minced
- 1 1⁄3 cups arborio rice
- 1⁄3 cup white wine
- 4 oz. prosciutto, minced
- 4 oz. fresh mozzarella, minced
- 1 cup freshly grated Parmesan
- 1⁄2 cup finely chopped parsley
- 1⁄4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper, to taste
- Canola oil, for frying
- 1⁄2 cup flour
- 4 eggs, lightly beaten
- 1 1⁄2 cups plain bread crumbs
- Heat stock in a 2-qt. saucepan over medium heat; keep warm. Heat butter in a 4-qt. saucepan over medium heat. Add garlic and onion; cook until soft, about 8 minutes. Add rice; cook, stirring, until lightly toasted, about 2 minutes. Add wine; cook until evaporated, about 1 minute. Add 1⁄2 cup stock; cook, stirring often, until liquid is absorbed. Repeat until all stock is used and rice is tender, about 40 minutes. Transfer to a bowl; stir in prosciutto, mozzarella, Parmesan, parsley, nutmeg, and salt and pepper. Using wet hands, shape rice mixture into about fifty 1 1⁄2″ logs; transfer to a parchment paper-lined baking sheet, and chill.
- Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place flour, eggs, and bread crumbs in three separate shallow bowls. Working in batches, dredge logs in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 5 minutes. Drain on paper towels.