3 tbsp. Cambria Goat Butter
1 cup Arabario Rice (Italian Rice)
1 sm. onion - chopped fine - 1/2 cup
3 cups hot chicken broth
1/2 cup Uniekaas® Hollandse Gouda Matured 6 Months, grated
2 eggs lightly beaten - salt to taste
1/4 lb Mozzarella cut into cubes
1 cup dry bread crumbs
Vegetable oil for deep frying
1 cup Arabario Rice (Italian Rice)
1 sm. onion - chopped fine - 1/2 cup
3 cups hot chicken broth
1/2 cup Uniekaas® Hollandse Gouda Matured 6 Months, grated
2 eggs lightly beaten - salt to taste
1/4 lb Mozzarella cut into cubes
1 cup dry bread crumbs
Vegetable oil for deep frying
In saucepan heat butter and saute onions until golden - add rice and saute over medium heat stirring constantly about 2 minutes (do not let rice brown). Add hot chicken broth a little at a time. Continue adding broth and stirring until rice has absorbed all the liquid. Stir in grated Gouda and salt to taste. Set aside until cooled slightly. Stir in eggs and refrigerate until cooled (preferably overnight). Put a heaping teaspoon into palm of hand and place cubed Mozzarella in center. Roll into ball covering cheese. Roll ball into bread crumbs and deep fry until golden brown.
Yields 20 Balls
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