Sicilian Rice Ball (Arancini)

Description: Italian Rice Balls
Serves: 8

Ingredients
1 cup Arborio rice
3 large eggs
1/4 cup Romano cheese, grated
3 Tbsp. fresh parsley, finely minced
1/4 cup tomato sauce (homemade if you have it)
1/4 cup mozzarella cheese, diced
1/2 cup prosciutto (ham), diced
2 cups fresh bread crumbs
Salt and pepper to taste
Peanut oil for deep frying

Preparation
Bring 2-1/2 cups water to boil, in a saucepan, and add rice. Cook 15 minutes, drain and transfer to a bowl.

Beat one egg and add to rice, along with Romano cheese, parsley 2 tbsp. tomato sauce, salt and pepper. Mix well and chill in refrigerator 15 minutes.

In another bowl mix mozzarella, prosciutto and remaining tomato sauce.

Flour hands and divide rice into 8 portions and roll into a ball about the size of a small orange.

Poke a hole in the ball with your finger and put about 1-1/2 tbsp. of the mozzarella mixture into the hole.

Reshape and smooth rice ball to close hole.

Beat remaining eggs in a shallow bowl and spread breadcrumbs out on a plate.

Roll rice balls in egg, coating well, then in breadcrumbs and coat evenly. Let sit for 45 minutes.

In a heavy pan, or deep fryer, heat oil to 375 degrees. Fry rice balls until golden. Drain on paper towel and serve hot.