Cooking Instructions
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Step 1
Melt the Unsalted Butter (2 tablespoon) in a large sauté pan. Heat Chicken Stock (3 cup) to a boil in a separate pan.
Step 2
Toast the Arborio Rice (1 cup) in the butter.
Step 3
Ladle some chicken stock on top of the rice and start to stir almost constantly until the liquid is absorbed. Repeat until the rice is cooked through.
Step 4
Add the Gruyère Cheese (3/4 cup), Prosciutto (6 slice), and Fresh Basil (1 tablespoon) to the rice and taste for seasoning. Add Salt and Pepper (to taste).
Step 5
Spread the risotto out on a tray lined with wax paper and cool in the refrigerator.
Step 6
Meanwhile, heat the Vegetable Oil (to taste) in a pan to 350 degrees F (180 degrees C), put the Breadcrumbs (to taste) in a shallow bowl for breading and cut the Cream Cheese (2 1/2 teaspoon) into small cubes, about 1/8 teaspoon each.
Step 7
Take the risotto out of the fridge and mix in a bowl with the Egg (1) and Semi-Sweet Chocolate Chips (0.5 ounce).
Step 8
Scoop out a small amount of the risotto mixture and flatten with hands. Put the cream cheese in the center and then roll into a ball. Bread with breadcrumbs and set aside. This should make about 20 rice balls.
Step 9
Put a few of rice balls in the oil at a time and stir consistently. Take out once golden brown and salt immediately. Repeat with remaining rice balls.
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