CookEat Recipe
Rice Bomboline in Brodo
Small fried rice, milk and Parmesan dumplings scented with nutmeg and served in broth.
Method
Steps
Step 1
Gather the ingredients: 100 g rice; About 500 ml milk; 20 g butter; 20 g finely grated Parmesan; 1 egg yolk; Salt and nutmeg to taste; Plain flour for lightly dusting the outside only; Olive oil or fresh lard for deep-frying; About 1.5 litres ready-to-use clear broth.
Step 2
Cook the rice gently in the milk, stirring often, until very tender and the mixture is thick and firm, about 25–35 minutes. Use a low heat towards the end so the milk does not scorch. Add the butter and salt before removing from the heat.
Step 3
Let the rice stop steaming fiercely and cool to warm, then work in the Parmesan, yolk and nutmeg. If necessary, cool promptly in a shallow covered dish in the refrigerator until it holds its shape; do not leave cooked rice standing for hours.
Step 4
Dust a board very lightly with flour. Roll the mixture into narrow ropes and shape small hazelnut-sized balls, keeping the flour on the surface rather than kneading it into the rice.
Step 5
Heat the oil or lard to about 170°C in a heavy pan less than half full. Fry in small batches until golden and cooked through, checking 74°C in a test ball, then drain briefly.
Step 6
Put the fritters in a tureen, pour boiling broth over them and serve immediately.
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