Arancini

Directions

1. 1
   Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat.
2. 2
   Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
3. 3
   Spread on a parchment-lined baking sheet and let cool completely.
4. 4
   Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
5. 5
   Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs.
6. 6
   Shape the mixture into sixteen 1 1/2-inch balls.
7. 7
   Put the remaining breadcrumbs in a shallow bowl.
8. 8
   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.
9. 9
   Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet.
10. 10
    Loosely cover and refrigerate, at least 1 hour or overnight.
11. 11
    (If refrigerating overnight, roll in more breadcrumbs before frying.)
12. 12
    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.
13. 13
    Remove with a slotted spoon and drain on paper towels; season with salt.
14. 14
    Photograph by Anna Williams