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  • Complexity: medium


  • 5 ½ cups chicken stock
  • 2 tablespoon butter
  • ½ cup onion chopped finely
  • 1 aborio rice
  • ¾ cup white wine
  • 4 ounce prosciutto diced small
  • 1 cup baby peas
  • 2 tablespoon rosemary chopped finely
  • 2 tablespoon thyme chopped finely
  • ¼ cup heavy cream
  • 2 ¼ cup Romano cheese
  • Salt and pepper for taste
  • 1 cup flour
  • 4 eggs beaten
  • 2 cups bread crumbs
  • Canola oil for frying


  1. Melt butter and add onion, cook until translucent. Add rice and stir to coat.

  2. Add white wine and cook until absorbed, and add chicken stock ½ cup at a time.

  3. Add the prosciutto, peas and herbs. Then continue to the remaining stock and remove it from the heat and add the heavy cream, ¼ cup Romano cheese.

  4. Cool the mixture and form into little balls.

  5. With the flour, egg, breadcrumbs and deep fry them until lightly brown and roll with the remaining Romano cheese. Serve

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