ARANCINI BALLS NEAR ME RECIPES

Steps:

• Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
• Cook and continue to stir until the water is all absorbed and the rice is tender.
• Whisk the eggs in a small bowl.
• *To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don't scramble.
• Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
• Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
• Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
• Place back onto the baking sheet and continue coating all the rice balls.
• At this point you can either fry them or freeze them.
• To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
• To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it's hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
• Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
• Serve hot.

Steps:

• 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.