Ingredients
- 2 tbsp Badia Organic Extra Virgin Olive Oil
- 2 tbsp Butter
- 4 oz fresh Cremini Button Mushrooms, chopped
- 1/2 cup medium size Onion, chopped
- 2 tsp Badia Minced Garlic in Olive Oil.
- 1 cup Arborio Rice, uncooked
- 3 cups of Badia Chicken Flavor Bouillon, prepared
- 1/2 cup (2 oz) Asiago Cheese, finely shredded
- 1 cup Vegetable Oil
- 2 Eggs, lightly beaten
- 1 cup Badia Breadcrumbs with Complete Seasoning®
- 1 tsp Badia Organic Adobo Seasoning
- Badia Everything Mushroom
Directions
- Grease a 15 x 10 x 1 -inch baking pan, set aside.
- In a large saucepan heat 2 tbsp Badia Organic Extra Virgin Olive Oil and 1 tbsp of Butter over medium heat. Add the mushrooms, onions, and garlic. Cook until Onion is tender, and liquid is evaporated, stirring occasionally.
- Add rice cook and stir for 2 to 3 minutes or until rice starts to brown.
- In a medium saucepan bring broth to boiling, reduce heat and simmer.
- Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir until liquid is absorbed. Add the remaining broth 1/2 cup at a time. This should take 15 minutes to absorbed.
- Next, stir in the remaining 1 tbsp of Butter, Asiago Cheese, Parsley.
- Pour rice mixture into the prepared pan, spread evenly. Cover and chill for an hour.
- Using lightly greased or wet hands, shape mixture into 1-inch balls. Then return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.
- In a large skillet heat 1 cup of vegetable oil over medium
- Roll rice balls in beaten eggs, then in Badia Bread Crumbs with Complete Seasoning® to coat.
- Cook rice balls, four at a time, in hot oil 2 to 3 minutes or until golden brown. Carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm while cooking the remaining rice balls.
- Sprinkle Badia Everything Mushroom, and enjoy!
