Cheesy Italian Arancini
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 3 cups chicken broth
  • Kosher salt
  • 1 cup arborio rice
  • ½ cup cubed fontina cheese
  • ½ cup cubed mozzarella cheese
  • 2 eggs, lightly beaten
  • ½ cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1½ cups breadcrumbs
  • Vegetable oil, for frying
  • Marinara sauce, for dipping
Instructions
  1. 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.
  2. In a large mixing bowl, add rice, eggs, parmesan cheese, parsley, and ½ cup of bread crumbs.
  3. Place the remaining bread crumbs in a small bowl, set aside.
  4. 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.
  5. Roll the balls in bread crumbs and place on a parchment lined baking sheet.
  6. Chill for at least 1 hour in the fridge (or over night).
  7. In a saucepan, heat ½ inch of oil on medium heat to 350 degrees.
  8. Fry the balls (making sure not to crowd the pan) until golden brown (about 4 mins).
  9. 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/