Arancini

I consider myself to be incredibly lucky to live where I do because you have so many food choices right in the immediate area.   I love when people come from out of town and I take them for Italian ice or fajitas at our favorite Mexican place, there's are several stores within 5 miles I can get fresh homemade pasta and arancini.  What is arancini you ask??  Rice balls...with cheese, and/or meat and sometimes vegetables.  I've never made them before...this recipe seems easy...I may have to give it a try.

3 C. low sodium chicken broth
Kosher salt
1 C. arborio rice
2 tbsp. pine nuts toast
1/2 C. shredded mozzarella cheese
1/2 C. shredded fontina cheese
2 tbsp. chopped fresh parsley
2 large eggs
1/2 C. grated Parmesan cheese
1 1/2 C. breadcrumbs
Vegetable oil for frying

Bring the broth and 1/4 tsp. salt to a boil in a medium saucepan over medium high heat.  Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.  Spread on a parchment lined baking sheet and let cool completely.

Combine the pine nuts, mozzarella, fontina, and parsley in a bowl; set aside.

Beat the eggs in a large bowl; then stir in the cooled rice, the Parmesan, and 2/3 C. breadcrumbs.  Shape the mixture into 16 1 1/2 inch balls.

Put the remaining breadcrumbs in a shallow bowl.  Press your finger into the center of each rice ball, insert 2 tsp. of the cheese mixture, then pinch the rice around the filling to enclose.  Roll the rice balls in the breadcrumbs and place on a parchment lined baking sheet.  Loosely cover and refrigerate, at least one hour or overnight.  If refrigerating overnight roll in additional breadcrumbs before frying.

Heat 1/2 inch oil in a large sauce pan over medium heat until a deep fry thermometer reads 350 degrees.  Working in batches, fry the rice balls, until golden brown on all sides, about 4 minutes.  Remove with a slotted spoon and drain on paper towels.; season with salt.