Stuffed Parmesan Rice

2 ½ C. Chicken Stock

Pinch of Saffron Threads, Crumbled (optional)

1 C. Medium-Grain White Rice Such as Arborio

1 Tbsp. Unsalted Butter

Salt to Taste

½ C. Grated Parmigiano-Reggiano Cheese

1 Whole Egg, Plus 1 Egg Yolk

1 C. All-Purpose Flour

2 C. Fine Dried Bread Crumbs

3 Egg Whites

2 oz. Prosciutto, Chopped

2 oz. Fresh Mozzarella Cheese, Chopped

Vegetable or Light Olive Oil for Deep-Frying

In a saucepan over high heat, combine the stock and saffron and bring to a boil. Stir in the rice, butter, and salt. Cover, reduce the heat to low, and cook until tender, 18 to 20 minutes.

Transfer the rice to a bowl and stir in the cheese. (Sometimes I stop the recipe at this point for a simpler side dish of cheesy rice.)

 Let cool slightly, then stir in the whole egg and egg yolk. Let cool completely.

Spread the flour and bread crumbs separately on 2 dinner plates. In a shallow bowl, lightly beat the egg whites.

Moisten your hands with water. Scoop up ¼ cup of the rice mixture and place it in the cupped palm of your hand. Flatten out the mixture slightly and place about 1/12 of the prosciutto and mozzarella in the center. Mold the rice over the filling, adding a bit more rice if needed to cover it completely. Shape the rice into a ball. Roll the ball in the flour, and then in the egg whites to coat completely. Finally, roll the ball in the bread crumbs. Place on a rack to dry for at least 15 minutes. Continue with the remaining ingredients to make 12 balls. Rinse your hands frequently to prevent the rice from sticking to them. 

In a heavy saucepan or deep-fat fryer, pour in enough oil to cover the rice balls by 1 inch once they are added (otherwise they will burst.) Heat the oil to 375˚ F on a deep-frying thermometer, or until the oil sizzles when a bit of the egg white is dropped into it. With a slotted spoon or wire skimmer, gently lower a few of the rice balls into the pan; do not crowd the pan. Fry until golden brown and crisp all over, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Keep warm while you fry the remaining balls in the same way. 

Makes 12. 

Scicolone, Michele, Savoring Italy, Oxmoor House, Arancine: Fried Stuffed Rice Balls, p. 38.