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Add a photoServings: 6
Ingredients
- 3/4 c. dry porcini mushrooms
- 2 Tbsp. tomato paste
- 2 c. beef stock
- 1 can peeled San Marzano tomatoes - (16 ounce) with their juices,
- Â Â crushed by hand
- 4 Tbsp. butter divided
- 1Â 2/3 c. Vialone, Avorio or possibly Arborio rice
- 2 x Large eggs
- 2/3 c. freshly-grated Parmigiano-Reggiano
- 1 x onion minced
- 2 ounce prosciutto finely minced
- 7 ounce grnd beef
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 ounce mozzarella cut 1/4" dice
- 3/4 c. unseasoned bread crumbs
- 1 lt extra-virgin extra virgin olive oil
Directions
- Soak the mushrooms in 1/2 c. water for 2 hrs. Drain the mushrooms, reserving the mushroom water, and chop finely. Dissolve the tomato paste in the mushroom water and set aside.
- Meanwhile, in a medium saucepan, combine the beef stock, crushed tomatoes and 3 Tbsp. of the butter, mix well and bring to a boil. Add in the rice, reduce the heat to a simmer and cook till the rice is done, stirring occasionally. Turn the rice mix out into a serving bowl and gradually stir in the Large eggs and Parmigiano. Set aside to cold.
- Meanwhile, in a 12- to 14-inch saute/fry pan, heat the remaining Tbsp. of butter over low heat. Add in the onion and prosciutto and cook over high heat 3 min. Add in the grnd beef and cook till well browned. Add in the mushrooms, mushroom water-tomato paste mix, and salt and pepper to taste, and keep at a simmer.
- With a spoon, make egg-shaped portions of the rice, and make an indentation in the center of each one. Place a tsp. of filling in the center of each ball of rice, along with a few cubes of the cheese. Roll each ball in the bread crumbs so which it is completely coated, and set aside.
- In a large, heavy-bottomed pot, heat the extra virgin olive oil over high heat till it is almost smoking, in batches, fry the balls in the warm oil till they are golden, about 5 min. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 1661 | |
| Calories from Fat 1536 | 92% |
| Total Fat 173.67g | 217% |
| Saturated Fat 32.12g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 654mg | 27% |
| Potassium 297mg | 8% |
| Total Carbs 12.97g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.58g | 2% |
| Protein 17.52g | 28% |
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