Rice balls with a cheesy heart in Woodcutter’s Sauce
220 g Carnaroli rice
30 g Parmesan cheese
1 mozzarella (drained weight 100 g)
1 l peanut seed oil
Breadcrumbs, to taste
Makes 10 balls
Bring a pot of water to the boil. Salt the boiling water and cook the rice, following the instructions on the package.
Pour the Woodcutter’s Sauce into a saucepan and warm it up briefly.
Drain the rice and pour it into the saucepan with the sauce. Let it cool slightly, then add the grated Parmesan cheese. Mix well and allow to cool completely.
Cut the mozzarella into pieces. Beat the eggs in a bowl and pour the breadcrumbs into a plate. With wet hands, form the rice balls by take a handful of rice and placing two pieces of mozzarella at the centre.
Roll the balls, first in the egg and then in the breadcrumbs, taking care to coat each ball completely.
Pour the peanut seed oil into a high-edged saucepan and bring it to a temperature of 140°C.
Fry the rice balls a few at a time until they are golden brown. Remove them with a slotted spoon and lay them on some absorbent paper. Let them drain briefly, then serve hot.