Ingredients Jump to Instructions ↓

  1. 5 cups chicken broth

  2. 2 cups uncooked Arborio rice

  3. 2 eggs, beaten

  4. 1/4 cup freshly grated imported Parmesan cheese

  5. 1 tablespoon butter or margarine, softened

  6. 48 cubes (1/2 inch) mozzarella cheese

  7. 1/4 cup 1/4-inch cubes imported prosciutto or fully cooked ham (about 2 ounces)

  8. 1/4 cup 1/4-inch cubes mushrooms

  9. 1 cup Italian-style dry bread crumbs

  10. Vegetable oil

Instructions Jump to Ingredients ↑

  1. Heat broth and rice to boiling 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.

  2. Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2-inch balls. Press 1 cube mozzarella cheese, 1 cube prosciutto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.

  3. Heat oil (2 inches) in deep fryer or Dutch oven to 375°. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.


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