Rice Balls

Soak the dried mushrooms in hot water for about 30 minutes. Boil them in the same water until tender, then drain, chop, and reserve the cooking liquid, straining it if necessary. The liquid will be used to flavor the filling, while the mushrooms should be soft and free of tough parts.

Soften and lightly brown the onion with the pancetta chopped onion and the butter intended for the peas. Combine the peas, the chopped ham, the tomato paste, white wine and a little mushroom broth. Cook over medium heat until the peas become tender and the bottom is dry, without free liquid.

Skip the chicken livers chicken over high heat with the butter intended for cooking them, until they brown on the outside. Cut them into regular pieces and add them to the mixture of peas along with the chopped mushrooms and any cooking juices. Continue cooking for another 10 minutes, allowing the flavors to blend.

Let the filling cool completely, then stir in the mozzarella or fior di latte mozzarella cut into small pieces. Season with salt to taste only when the mixture It's cold and well-mixed. The filling should be firm and not watery, so it can be enclosed in the rice without leaking out during frying.

Cook the rice in boiling salted water for 15-20 minutes, adjusting the cooking time based on the type of rice used. Drain it. al dente and run it under cold water to stop the cooking. The grains must remain whole and firm, a necessary condition for forming balls that maintain their structure.

Melt the butter in the residual heat of the still-warm rice and stir in the grated cheese, chopped parsley, and basil. Beat the three eggs with salt and pepper, then add them to the rice, stirring thoroughly. The mixture It should be smooth, moist and firm enough to be shaped.

Lightly wet your hand, take a portion of rice, and flatten it into a disk. Place a dollop of filling in the center, then cover with more rice and shape it into a compact ball, leaving no gaps. Roll each piece in breadcrumbs, coating the entire surface evenly.

Heat plenty of oil in a fairly tall pan and keep the heat moderate. Drop the rice balls into the oil, letting them float and fry without overcrowding the pan. Turn them gently until they are evenly golden, then drain them well and arrange them on a plate. paper towels before serving them.