In a medium sauce pan bring chicken broth and salt to boil and stir in the rice. Lower the heat to low and cover with a lid. Simmer on low for 20 minutes. Remove the lid and continue to cook for 5 more minutes. Turn off heat and let rest for 10 minutes. Spread hot rice on a baking sheet to speed up cooling. Allow rice to be fully cooled before moving on to the next step.
In a large mixing bowl, add rice, eggs, parmesan cheese, parsley, and ½ cup of bread crumbs.
Place the remaining bread crumbs in a small bowl, set aside.
Shape the mixture to 1- 1½ inch balls. Press a piece of mozzarella and fontina into the center of each ball. Pinch the rice mixture around it to enclose the cheese.
Roll the balls in bread crumbs and place on a parchment lined baking sheet.
Chill for at least 1 hour in the fridge (or over night).
In a saucepan, heat ½ inch of oil on medium heat to 350 degrees.
Fry the balls (making sure not to crowd the pan) until golden brown (about 4 mins).
Drain, salt, and serve with marinara sauce. Enjoy immediately.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/11/01/cheesy-italian-arancini/