- 1 jar Stefano Faita Marinara sauce
- Add cold leftover risotto to a bowl. Add egg and Parmesan cheese and stir to combine. Set aside. (Keep mixture cold so it is easier to work with.)
- Soak dried mushrooms in hot water for 20 minutes. Strain, reserving mushroom liquid. Finely chop the rehydrated mushrooms.
- Heat butter in a skillet over medium low heat. Add onion and cook, until soft, about 3 to 5 minutes.
- Increase heat to medium high, add pork, prosciutto and chopped dried mushrooms. Cook, stirring occasionally, until meat is golden brown, about 4 to 5 minutes.
- Add oregano and season with salt and pepper. Add the diced tomatoes, chicken stock and a few tbsp. of the reserved mushroom liquid. Cook until the liquid is evaporated, about 10 to 15 minutes.
- Stir in chopped parsley. Let cool completely.
- Set up a bread station: Add flour to the first bowl, beat eggs in the second and mix bread crumbs and salt and pepper in the third. Set aside.
- Using your hands, take about 1/4 cup of rice mixture (a little bigger than the size of an egg) and form into a ball. Using your fingers, hollow out the centre to create a space for the meat filling and the cheese.
- Fill the centre of the rice ball with meat filling and then a mozzarella cube. Cover the filling with rice and roll into a ball. Repeat. Makes about 10 rice balls.
- Dredge rice balls first in flour, then beaten eggs and lastly, roll in bread crumbs.
- Meanwhile, in deep fryer or deep saucepan, pour enough oil to come about 3 to 4-inches up sides of pan. Heat to 365 degrees F. to 375 degrees F. over medium heat.
- In batches, carefully add rice balls into hot oil. Fry until golden brown, about 3 minutes.
- Transfer to paper towels to remove excess oil. Let rest for a few minutes. Serve with Marinara Sauce.
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