Ingredients
3 cups low-sodium chicken broth
Kosher salt
1 cup Arborio rice
2 Tablespoons pine nuts toasted
½ cup shredded mozzarella
½ cup fontina (if you can’t find you may substitute parmesan but the fontina makes it that ooey gooey consistency )
2 TBSP. chopped parsley
2 large eggs
½ cup grated parmesan
1 ½ cups breadcrumbs
Vegetable oil for frying
Directions
- Bring the chicken broth and 1/4 tsp salt in a medium saucepan to boil. Stir in rice and cook until tender. Spread out on parchment paper to cool. Combine pine nuts Mozz, Fontina and parsley in a bowl and set aside.
- Beat eggs in large bowl then stir in cooled rice, parmesan and 2/3 cup breadcrumbs. Shape mixture into balls. Put the remaining breadcrumbs in a shallow dish.
- Using your finger, insert mozzarella mixture into the rice balls. Roll balls in the breadcrumbs and place on parchment paper loosely cover in refrigerator at least 2 hours or overnight
Heat vegetable oil in fry daddy - Working in batches fry at approx 345- 350 degrees. Season with salt and serve hot.
