Suppli' Al Telefono (Stuffed Rice Balls) - cooking recipe

Ingredients

1/4 cup dried porcini mushrooms
1 cup hot water
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 Spanish onion, chopped in 1/4 inch dice
2 ounces prosciutto, finely chopped
1 cup arborio rice
2 large eggs, beaten
1/4 cup chopped Italian parsley
2/3 cup freshly grated parmigiano-reggiano cheese
5 ounces mozzarella cheese, cut into 1/4-inch dice
1 3/4 cups unseasoned breadcrumbs
salt & freshly ground black pepper, to taste
olive oil (for frying)

Preparation

Soak the mushrooms in hot water for 30 minutes. Drain the mushrooms, reserving the mushroom water, and chop finely. Strain soaking liquid thrugh a fine sieve into a small bowl and set aside.
Meanwhile, in a medium saucepan, heat 3 tablespoons olive oil and butter over medium heat. Add the onion and prosciutto and cook until onion is softened, about 7 minutes. Add the rice and cook, stirring until the rice is opaque, about 3 minutes. Add 2 cups hot water and mushroom water, bring to a boil, and cook uncovered, until liquid is absorbed, about 20 minutes. Turn the rice mixture out into a serving bowl and allow to cool 10 minutes. Stir in the eggs, parsley, and Parmigiano.
For filling, mix the chopped porcini and mozzarella cubes together in a bowl.
Using a tablespoon, make egg-shaped balls of the rice mixture, about 12-14. Use thumb to make an insentation in the center of each, insert 1 teaspoon filling, use palms to round rice around filling so it is completely enclosed.
In a large, heavy bottomed pot, heat the 4 cups olive oil over high heat until it is almost smoking. Roll each ball in bread crumbs and set aside on a plate. Working in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if desired.