Arancini - Sicilian Cheese-Stuffed Rice Balls

Ingredients

Salt

1 teaspoon, or to taste

Black Pepper

1/2 teaspoon, or to taste

Vegetable oil

2 cups, for frying

Breadcrumbs

1 cup

Eggs

2, beaten

Mozzarella cheese

1 cup, diced

Parmesan cheese

1/2 cup, grated

Chicken or vegetable broth

2 cups

Arborio rice

1 cup

Instructions

1. In a medium saucepan, bring the broth to a boil over medium heat.
2. Once boiling, stir in the Arborio rice. Reduce the heat to low, cover the saucepan, and let it simmer. Cook the rice for 15-20 minutes, or until it's tender and has absorbed all the liquid.
3. Remove the saucepan from the heat and let the rice cool for a few minutes.
4. In a large mixing bowl, combine the cooked rice, grated Parmesan cheese, salt, and pepper. Stir until well combined.
5. Take a small portion of the rice mixture in your hand and flatten it out. Place a piece of diced mozzarella in the center, then mold the rice around the cheese, forming a ball. Repeat this process with the remaining rice and mozzarella.
6. Dip each rice ball into the beaten eggs, ensuring it's fully coated. Then, roll it in the breadcrumbs.
7. In a deep frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully place the rice balls in the pan. Fry them until they're golden brown and crispy, which should take about 3-4 minutes per side.
8. Use a slotted spoon to remove the Arancini from the oil, and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the Arancini hot as a delightful snack or appetizer. Enjoy!