---------- Recipe via Meal-Master (tm) v8.05
       Title: Celestino’s Rice Balls
  Categories: Rice, Italian
       Yield: 8 servings
       5 oz Arborio rice
       2 c  Chicken broth
       2    Egg yolks
       2 tb Parmesan cheese; grate
            Salt and pepper
   1 1/2 ts Shallots; chop
       2 oz Ground veal or beef
   1 1/2 ts Butter
     1/2 c  Dry white wine
       1 ds Nutmeg
       1 tb Canned tiny peas
       2 tb Canned tomato sauce or puree
       1 tb Mozzarella cheese; dice
       1    Egg; hard-cook, chop
       1    Egg; beaten
            Fine dry bread crumbs
            Olive oil for frying
   In pot cook rice in chicken broth to cover, adding
   more broth as it is absorbed, until all chicken broth
   is used and rice is tender. Let rice stand 10 minutes
   to absorb excess moisture. Add egg yolks and Parmesan
   cheese. Season to taste with salt. Mix well. Set aside
   to cool. In skillet saute shallots with veal in butter
   until veal is crumbly and browned. Add wine and simmer
   until wine is absorbed. Add nutmeg, peas and tomato
   sauce. Season to taste with salt and pepper, if
   needed. Simmer few minutes until liquid is absorbed.
   Set aside. Combine mozzarella cheese and egg in small
   bowl. Roll 2 tb cooked rice into ball. Make cavity in
   ball and insert scant tb veal mixture, then small
   amount of mozzarella cheese and egg mixture. Cover
   with another tb rice and seal cavity to make ball or
   pyramid shape. Dip rice ball in egg and roll in bread
   crumbs. Heat 1 1/2 olive oil in skillet to 400~. Add
   rice balls, few at time, to avoid overcrowding pan.
   Fry until golden brown on all sides, about 3 minutes,
   turning often to brown evenly. 180 cal, 7 gr fat, 35%
   fat. Source: Drago’s Restaurant, Santa Monica, CA