• 2 cups cooked Arborio rice
• 1/2 cup butternut squash puree*
• 2 oz. mascarpone cheese
• 2 oz. Parmesan cheese
• 1 tsp. salt
• 1 tsp. pepper
• 1 T chopped parsley
• 1/2 cup small dice cheese (fontina or Swiss)
• 3 cups breadcrumbs
• 6 eggs
• 3 cups flour
• Salt & pepper
• Vegetable oil for frying
*Make fresh by roasting butternut squash and processing in a blender, or save time by using frozen pureed squash.
Cook the rice until 75% done. Add squash puree, mascarpone, Parmesan, season with salt and pepper and add parsley. Finish cooking the rice mixture. The rice should be tender and ingredients well incorporated while tight enough to scoop. Spread mixture onto a tray or pan coated lightly in oil and cool in fridge, uncovered, for 30 minutes. Meanwhile set up a breading station using three pans: Place flour in the first pan; in the second pan, add the eggs and whisk until blended, thinning with a small splash of water; place breadcrumbs in third and final pan. Season all three pans of ingredients lightly with salt and pepper.
When rice has cooled, remove from fridge and form 1-ounce balls by hand, rolling between palms like making a meatball. Line them all up in neat rows. Next, gently push one small cheese cube into the center of each rice ball. Dredge the balls in flour, then egg mixture, and lastly through breadcrumbs. Set aside on a paper towel.
Heat a pan of vegetable oil 3-inches deep to 350°F. Drop in a several balls at a time and stir slowly until golden brown. Remove and pat dry with paper towels. Continue cooking in batches until all are done and serve immediately.
(Yields 24–30 pieces)