Arancini

• 3 cups low-sodium chicken broth
• Kosher salt
• 1 cup arborio rice
• 2 tablespoons pine nuts, toasted
• 1/2 cup shredded mozzarella cheese (2 ounces)
• 1/2 cup shredded fontina cheese (2 ounces)
• 2 tablespoons chopped fresh parsley
• 2 large eggs
• 1/2 cup grated parmesan cheese
• 1 1/2 cups breadcrumbs
• Vegetable oil, for frying

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

lowsodium, kosher salt, arborio rice, pine nuts, mozzarella cheese, fontina cheese, parsley, eggs, parmesan cheese, breadcrumbs, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/arancini-recipe.html (may not work)