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Ingredients
4 cups water
2 cups Arborio rice
4 teaspoons kosher salt
4 eggs, beaten
Freshly ground pepper to taste
1 ¼ cups dry bread crumbs
⅔ cup walnuts, toasted and broken into ½-inch pieces
½ pound cold Stilton cheese, cut into ½-inch cubes
Vegetable oil, for deep-frying
Nutritional analysis per serving (10 servings)
44 grams carbs; 81 milligrams cholesterol; 493 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 2 grams fiber; 493 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil in a large saucepan. Add rice and 2 teaspoons of salt, return to a boil, lower heat, cover and simmer until water is absorbed, about 15 minutes. Place in a bowl and let cool completely.
- Step 2
Add the eggs, 2 teaspoons of salt, pepper and ¾ cup of bread crumbs to the rice and mix well. Moisten your hands with water and form the rice mixture into 1 ½-inch balls. Press 1 piece of walnut and 1 piece of Stilton into the center of each one and reshape into a ball. Coat with the remaining bread crumbs.
- Step 3
Working in batches, deep-fry the rice balls until nicely browned. Drain on paper towels. Serve hot.
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