RISOTTO NEAR ME RECIPES

Steps:

• Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
• Cook and continue to stir until the water is all absorbed and the rice is tender.
• Whisk the eggs in a small bowl.
• *To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don't scramble.
• Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
• Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
• Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
• Place back onto the baking sheet and continue coating all the rice balls.
• At this point you can either fry them or freeze them.
• To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
• To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it's hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
• Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
• Serve hot.