Cajun Jambalaya Risotto al Telepono

The name of this dish comes from the melted cheese in the middle that comes out like a telephone cord when you eat it. Give this recipe a try, I promise this will be your new favorite recipe. Also its a great way to use your leftover jambalaya or any semi sticky rice dish.
  
                                     The cheese should flow like this telephone cord below...

1/4      cup     yellow onion            (minced)
1/4      cup     green bell pepper     (minced)
1/2      cup     smoked sausage       (minced)
1/2      cup     chicken                    (pulled or minced)
1/4      cup     parsley                   
1 1/4   cups    arborio rice
3 1/2   cups    chicken stock
1/2      lb        swiss cheese      (cubed)
3                    eggs
3         cups    Japanese bread crumbs
3         cups    AP flour

Start by putting chicken stock in sauce pan and warming it over a low heat. Saute the onion, bell pepper, sausage, and chicken unitl flavors have blended. Remove the mixture and set aside. Place arborio rice in pot and begin added ladles of warm chicken stock and stirring until absorbed. Continue this process until the rice is tender and creamy (should take about 20 minutes). When the rice is done add the onion and pepper mixture, put in the cooler and let the jambalaya mixture cool. Heat cooking oil to 350 degrees are until you drop a pinch of flour in and it frys gently. When jambalaya is cool take up to 1/2cup (depending on the size and shape you want) and roll into a ball then press a cube of cheese in the middle. Repeat till all are rolled. Dip in flour, egg , then bread crumbs.  Fry until golden brown,  then drain. Now the most important part...EAT THEM!!! These tasty little puppies go perfect with creole remoulade.

Cheesy...Crispy...Crunchy...ok ok there just good eatin!