| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 1 hr 50 min |
| Cook: | 40 min |
| Yield: | 16 |
Ingredients
- 3 cups low-sodium chicken broth
- Kosher salt
- 1 cup arborio rice
- 2 tablespoons pine nuts, toasted
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1/2 cup shredded fontina cheese (2 ounces)
- 2 tablespoons chopped fresh parsley
- 2 large eggs
- 1/2 cup grated parmesan cheese
- 1 1/2 cups breadcrumbs
- Vegetable oil, for frying
Instructions
- Bring the broth and 1/4 teaspoon 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 cup breadcrumbs. Shape the mixture into sixteen 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 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
- Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 208 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 34 mg |
| Sodium | 218 mg |
Reviews
Can these be frozen? If so, before or after frying?
I made this without breadcrumbs. Really tasty. A big hit at our party!
The bomb at party. They are labor intensive. So make the day before and cook the next day.
Great for using up leftover risotto. I threw everything in the stand mixer to mix, made the rice balls and inserted smoked mozz in the middle. Breaded and fried up quick and easy. Very tasty and easy way to reinvent leftovers and avoid waste.
I put the rice in the freezer to quick cool them. Cuts out a lot of waiting time and still just as good.
Super good, paired it with a truffle aolie only complaint was it too a very long time
This was very labor intensive and the flavors weren’t quite “on” for us. It wasn’t bad, just not great for the time involved in preparing it.
I’m sure having good luck with
what you are doing!
what you are doing!
These turned out great! Served them with a pesto cream sauce.
Delicious, made it to serve with Giada’s marinara and my family ate them as fast as they could.