Arancini Fried Rice Balls


• 3 cups hot chicken stock
• 1 cup Arborio rice
• 2 oz shredded Mozzarella cheese
• Chopped parsley
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 1/2 cup breadcrumbs
• Kosher salt, to taste
• Oil, for frying


• In a medium sauce pan, bring chicken stock to a boil.
• Add rice. Bring back to a boil, then reduce heat to a low simmer.
• Stir contentiously. Season with salt and taste until you achieve the right flavor.
• When rice has fully absorbed liquid, spread on a cookie sheet lined with parchment paper. Allow rice to cool completely.
• Whip eggs in a large bowl. Add rice, Parmesan, 2/3 cups of bread crumbs, mozzarella, parsley.
• Form rice balls to the desired shape. (Remember, the larger your rice balls are, the longer they will need to need to cook. Be mindful of sizes.)
• With the remaining bread crumb. Toss rice balls until completely coated.
• In small stock pot, heat a 1/2 inch, deep fat oil to 350 degrees.
• Fry rice balls evenly on both sides for about 4 minutes, or GBD (Golden Brown Delicious). Remove fried rice balls with a slotted spoon.
• Place on paper towels.
• Sprinkle with kosher salt.
• Best served with spicy marinara and your favorite white wine.
• Enjoy!