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Ingredients

• 5 C chicken broth
• 2 C uncooked Arborio rice
• 2 eggs, beaten
• 1/4 C grated Parmesan cheese
• 1 Tbsp. butter, softened
• 48 cubes (1/2-in.) fresh mozzarella
• 1/4 C 1/4-in. cubes prosciutto or fully cooked ham
• 1 C Italian seasoned breadcrumbs
• Vegetable oil

Instructions

1. Heat broth & rice to rolling boil in 3-qt. saucepan; reduce heat & cover. Simmer about 20-30 minutes, or until all liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet to cool.
2. Mix rice, eggs, Parmesan, and butter in a large mixing bowl. Shape into 1 1/2-in. balls. Press 1 cube mozzarella & 1 cube prosciutto/ham into center of each ball. Reshape ball to cover cubes completely. Roll balls in breadcrumbs to coat.
3. Heat 2 inches of oil in a deep fryer or Dutch oven to 375°F. Fry 5 or 6 fritters at a time for about 2 minutes or until deep golden brown. Drain on paper towels.

Notes