Categories: Appetizers

Ingredients

• 1 cup Arborio rice
• 3 cups chicken broth
• 2 tbsp. olive oil
• Pinch of saffrom
• 1 cup frozen peas
• 1/2 cup grated mozzarella
• 1/4 cup Parmesan, grated
• 1 egg
• Flour
• Breadcrumbs
• Vegetable oil, for frying

Directions

1. Simmer rice in chicken broth with olive oil and saffron, stirring, until al dente, about 15 minutes, adding peas during the last 5 minutes. Spread on a baking sheet to cool.

2. Mix with mozzarella, Parmesan, and egg. Roll into 12 balls. Dredge in flour, dip in lightly beaten egg, then roll in breadcrumbs. Refrigerate 30 minutes.

3. Working in batches, fry in 2 inches vegetable oil until golden, about 5 minutes. Drain on paper towels. Season with salt.

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