Palline Di Riso In Brodo
Nutrition
Calories: 453.54 kcalCarbohydrates: 60.32 gProtein: 21.03 gFat: 12.82 gSaturated Fat: 7.01 gCholesterol: 26.57 mgSodium: 1762.43 mgFiber: 0.93 gVitamin A: 8.2225 IUCalcium: 248.1 mgIron: 4.29 mg
Ingredients
- 1-1/2 cups white rice
- 3 cups milk
- 2 tbsp unsalted butter
- 5 tbsp Parmigiano Reggiano grated
- Salt to taste
- Pepper to taste
- 1/4 tsp grated nutmeg
- White flour
- 2 eggs lightly beaten
- Olive oil for frying
- 2 quarts chicken broth very best quality
- Parmigiano Reggiano grated
Instructions
- Cook the rice in the milk until thoroughly dry; add the butter, 5 tablespoons cheese, the salt, pepper, and nutmeg and mix well with a fork.
- Using your hands, form the rice mixture into a series of Ping-Pong- size balls; roll each in flour and dip into the beaten egg. Fry them in hot oil until all sides are browned; drain on paper towels.
- Heat the chicken broth to boiling.
- Arrange from 5 to 6 rice balls per soup bowl, pour the hot broth over then, and serve hot topped with grated cheese to taste.