Instructions:

In medium saucepan, sauté shallots in olive oil until tender. Add rice and stir until coated. Pour in hot broth, add salt, cover, reduce heat and simmer about 20 minutes until rice is cooked through. Let mixture cool for 10 minutes, then mix in eggs, Parmesan and pepper. Transfer mixture to a pie plate, spread evenly and refrigerate until rice is slightly chilled, about 1/2 hour.

To form fritters: Moisten hands with water, flatten one heaping tablespoon of rice in palm of hand. Place a piece of basil and a slice of cheese in center. Fold edges of rice over cheese, pressing firmly to form a 2-inch disc. Dredge in bread crumbs and chill about 30 minutes or overnight.

In a small saucepan, cook balsamic vinegar over medium high heat about 4 minutes or until reduced by half. Set aside to cool. In medium frying pan, heat 1/8 inch oil over medium-high heat until hot but not smoking. Sauté fritters until golden brown, about 3 minutes per side. Drain on paper towels. Place fritters on serving plate and drizzle with balsamic vinegar reduction and olive oil. Sprinkle with finishing salt.

Makes 12 fritters, serves 6 as an appetizer