RECIPE:
1 C coarse bread crumbs
FILLING:
2 C cooked risotto rice, cooled
1/2 C bread crumbs
1/2 C finely grated parmigiano reggiano cheese
1/4 C finely chopped fresh basil leaves
1/4 C finely chopped fresh Italian parsely
2 eggs at room temperature, beaten
4 OZ gorgonzola at room temprature, cut into 16 1/2 inch cubes
1 C frozen green peas, thawed
Canola oil for frying
DIRECTIONS:
Breading; add the bread crumbs to a medium bowl. Set aside.
FILLING:
1. In a medium bowl, combine the risotto, bread crumbs, parmigiano reggiano cheese, basil, parsely, peas and eggs.
2. With damp hands using about 2 TBSP of the risotto mixture, form the mixture into 1 three-quarter inch diameter balls.
3. Make a hole in the center of each ball and insert a cube of gorgonzola. Cover up the whole to completely enclose the cheese. Roll one ball at a time in the breading coat.
4. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350f. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally until goldenm about 4 to 5 minutes.
Drain on paper towels and serve.
