- 4 cup cooked arborio rice
- 3 cup eggs
- 1/2 cup romano cheese
- 8 ounce cube mozzarella
- 4 ounce prosciutto
- 4 ounce salt
- 1/4 teaspoon oregano
- 1/2 teaspoon pepper
- 1 cup seasoned bread crumbs
- 2 cup oil
Mix together rice, eggs, Romano cheese, prosciutto, salt, 1/4 teaspoon oregano and 1/2 teaspoon pepper.
Mix ingredients, place a tablespoon in your hand, and insert a cube of mozzarella into the center of the rice mixture.
Roll rice mixture into small balls, about 1-inch in diameter, dip in egg wash and then roll in the seasoned bread crumbs.
Heat about 1-1/2 inches of oil in an 8- or 10-inch skillet.
Fry rice balls about 2 minutes on each side, until golden brown.