Arancini

Ingredients:

• 1 tbsp. Arborio rice
• 3 cups lightly salted chicken broth
• 2 tbsp. pine nuts, roasted
• 0.5 tbsp. grated mozzarella cheese (60 gr.)
• 0.5 tbsp. grated fontina cheese (60 gr.)
• 2 tbsp chopped fresh parsley
• 2 large eggs
• 0.5 tbsp. grated parmesan
• 1.5 cups breadcrumbs
• Vegetable oil for shallow frying

Preparation:

1. In a medium saucepan, combine the broth and 1/4 teaspoon of salt and bring to a boil over medium-high heat. Add the rice, reduce the heat to low, and simmer until tender, about 20 minutes. Transfer the rice to a parchment-lined baking sheet and let cool completely.
2. Combine pine nuts, mozzarella, fontina and parsley in a bowl.
3. In a large bowl, beat the eggs, then add the cooled rice, Parmesan and 2/3 cup of the flour. breadcrumbsForm the mixture into 16 balls, each 4 cm in diameter.
4. Place the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, push 2 teaspoons of the mozzarella mixture into the hole, then pinch the rice around the filling to seal.
5. Roll the balls in breadcrumbs and place on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for at least 1 hour or overnight (if refrigerating overnight, roll in breadcrumbs again before frying).
6. In a large saucepan, heat 1/2 inch (1.5 cm) of vegetable oil over medium heat until a deep-fry thermometer registers 175°C (350°F). Fry the rice balls, a few at a time, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt to taste.