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servings:

This great recipe is courtesy of Carmella Mitrano.

• 4 cups Arborio rice
• 1 tablespoon olive oil
• 3 to 4 cloves garlic, finely chopped
• 5 large eggs
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
• 1 1/2 cups Italian-style breadcrumbs
• 2/3 cup finely chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper
• 1 pound fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
• 1/2 pound thinly sliced hot capicolla or proscuitto, halved and folded into quarters
• Canola oil, for frying
• Marinara Sauce

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