Stuffed Rice Balls Roman-Style

• 1/4 cup dried porcini
• 1 cup hot water
• 3 tablespoons extra virgin olive oil, plus 4 cups for deep-frying
• 3 tablespoons unsalted butter
• 1 spanish onion, cut into 1/4-inch dice
• 2 ounces prosciutto di parma, cut into 1/4-inch dice
• 1 cup arborio rice
• 2 large eggs, beaten
• 1/4 cup chopped italian parsley
• 2/3 cup freshly grated parmigiano-reggiano
• 5 ounces mozzarella, cut into 1/4-inch dice
• 1 3/4 cups dried bread crumbs
• Salt and freshly ground black pepper

1. In a small bowl, soak the mushrooms in the hot water for 30 minutes.
2. Lift out the mushrooms, reserving the liquid, and finely chop.
3. Strain the soaking liquid through a fine sieve into another small bowl and set aside.
4. In a medium saucepan, heat the 3 tablespoons olive oil and butter over medium heat.
5. Add the onion and prosciutto and cook until the onion is softened, about 7 minutes.
6. Add the rice and cook, stirring until opaque, about 3 minutes.
7. Add 2 cups hot water and the mushroom water, bring to a boil, and cook uncovered, until the liquid is absorbed, about 20 minutes.
8. Turn the rice out into a bowl, and allow to cool for 10 minutes.
9. Stir the eggs, parsley, and Parmigiano into the rice.
10. For the filling, mix the chopped porcini and the mozzarella cubes together in a bowl.
11. Using a tablespoon, make egg-shaped balls of the rice mixture; you should have 12 to Use your thumb to make an indentation in the center of each, insert 1 teaspoon of the filling, and use your palms to round the ball so that the filling is completely enclosed.
12. In a large deep pot, heat the 4 cups olive oil over medium-high heat until it reaches 370F.
13. Roll each ball in the bread crumbs so that it is completely coated, and set on a plate.
14. Working in batches, fry the balls in the hot oil until golden brown, about 5 minutes.
15. With a slotted spoon, transfer to paper towels to drain, and season with salt and pepper.
16. Serve warm or at room temperature (do not refrigerate).

porcini, water, extra virgin olive oil, unsalted butter, onion, parma, arborio rice, eggs, italian parsley, freshly grated parmigiano, mozzarella, bread crumbs, salt

Taken from www.cookstr.com/recipes/stuffed-rice-balls-roman-style (may not work)