Ingredients
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/4
cup oil
1
small or medium onion, finely chopped
Kosher salt
1
cup uncooked Arborio rice
1
cup dry white wine
1
cup frozen sweet peas
4
oz shredded Parmesan cheese
Black pepper
Vegetable oil, for frying
2 1/2
cups Progresso™ plain panko crispy bread crumbs
1
egg
4
oz mozzarella cheese, cut into 3/4-inch cubes
Preparation
In 2-quart saucepan, heat broth to simmering.
In 10-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice; cook and stir 1 minute. Add wine; cook and stir until it has all absorbed into rice.
Add broth to skillet 1 cup at a time, stirring until it has all absorbed into rice. Stir in frozen peas; cook 1 to 2 minutes or until cooked through, then add Parmesan cheese and cook until it has melted. Add pepper and more salt to taste.
Let cool in fridge at least 2 but no longer than 12 hours.
In deep fat fryer or heavy saucepan, heat 2 inches oil to 360°F.
While oil is heating, place 1 1/2 cups of the bread crumbs in medium bowl; season with salt and pepper.
Mix egg and remaining 1 cup bread crumbs into risotto; scoop into 2-inch balls, pressing a cube of mozzarella cheese into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
Transfer to paper towels. Cool slightly, and serve.
