|Preparation Time||30 minutes|
|Cooking Time||10 minutes|
|Standing/Marinating||60 mins – Overnight|
|3 cups low-sodium chicken broth||2 tablespoons chopped fresh parsley|
|Kosher salt||2 large eggs|
|1 cup arborio rice||1/2 cup grated parmesan cheese|
|1/2 cup shredded mozzarella cheese||1 1/2 cups breadcrumbs|
|1/2 cup shredded cheddar cheese||Vegetable oil, for frying|
- 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 mozzarella, cheddar 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 walnut-sized balls.
- Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball and flatten.
- 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 3cm vegetable oil in a large saucepan over medium heat until hot.
- 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.
- Serve with sweet chilli sauce or chutney if desired.