---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Celestino's Rice Balls
 Categories: Rice, Italian
      Yield: 8 servings
 
      5 oz Arborio rice
      2 c  Chicken broth
      2    Egg yolks
      2 tb Parmesan cheese; grate
           Salt and pepper
  1-1/2 ts Shallots; chop
      2 oz Ground veal or beef
  1-1/2 ts Butter
    1/2 c  Dry white wine
      1 ds Nutmeg
      1 tb Canned tiny peas
      2 tb Canned tomato sauce or puree
      1 tb Mozzarella cheese; dice
      1    Egg; hard-cook, chop
      1    Egg; beaten
           Fine dry bread crumbs
           Olive oil for frying
 
  In pot cook rice in chicken broth to cover, adding
  more broth as it is absorbed, until all chicken broth
  is used and rice is tender. Let rice stand 10 minutes
  to absorb excess moisture. Add egg yolks and Parmesan
  cheese. Season to taste with salt. Mix well. Set aside
  to cool. In skillet saute shallots with veal in butter
  until veal is crumbly and browned. Add wine and simmer
  until wine is absorbed. Add nutmeg, peas and tomato
  sauce. Season to taste with salt and pepper, if
  needed. Simmer few minutes until liquid is absorbed.
  Set aside. Combine mozzarella cheese and egg in small
  bowl. Roll 2 tb cooked rice into ball. Make cavity in
  ball and insert scant tb veal mixture, then small
  amount of mozzarella cheese and egg mixture. Cover
  with another tb rice and seal cavity to make ball or
  pyramid shape. Dip rice ball in egg and roll in bread
  crumbs. Heat 1-1/2" olive oil in skillet to 400°. Add
  rice balls, few at time, to avoid overcrowding pan.
  Fry until golden brown on all sides, about 3 minutes,
  turning often to brown evenly.

  180 cal, 7 gr fat, 35% fat.

  Source: Drago's Restaurant, Santa Monica, CA
 
-----