Ingredients
5
cups Progresso™ chicken broth
2
cups uncooked Arborio rice
2
eggs, beaten
1/4
cup freshly grated imported Parmesan cheese
1
tablespoon butter or margarine, softened
48
cubes (1/2 inch) mozzarella cheese
1/4
cup 1/4-inch cubes imported prosciutto or fully cooked ham (about 2 ounces)
1/4
cup 1/4-inch cubes mushrooms
1
cup Progresso™ Italian-style dry bread crumbs
Vegetable oil
Preparation
Heat broth and rice to boiling 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.
Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2-inch balls. Press 1 cube mozzarella cheese, 1 cube prosciutto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.
Heat oil (2 inches) in deep fryer or Dutch oven to 375°. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.
