Arancini

• 2 cup chicken broth
• 1/2 cup onion
• 2 clove garlic
• 2 tbsp parsley
• 1/2 cup parmesan cheese
• 450 grams ground pork
• 1 cup puree tomato
• 1 tbsp crushed dry chili
• 1/4 oz mozzarella cheese
• 1 cup arborio rice
• 2 eggs
• 2 cup bread crumbs

1. Toast rice in a heavy pan until golden brown
2. Add onions and crushed garlic, sauteed until onions begin to sweat
3. Add chicken broth and stir until all liquid is absorbed
4. Add more broth if required to fully cook the rice.
5. Once rice is cooked and all liquid is absorbed, add parmesan cheese and chopped fresh parsley
6. Set rice aside to cool,
7. In a separate pan, brown ground meat and season with salt and pepper.
8. Add tomato puree and the chillies to meat and simmer for 30 minutes.
9. You want the sauce to be thick.
10. Cut the mozzarella cheese into 6 cubes
11. Take a scoop of rice and spread out into your hand.
12. Place a cube of cheese and tablespoon of meat sauce in the middle of the rice and cover up the stuffing with the surrounding rice
13. Roll the rice into the shape of a ball, making sure that the stuffing stays in the middle.
14. Wet your hands if there rice feels too sticky.
15. Roll the ball in the beaten eggs, and then immediately in bread crumbs
16. Deep fry the Arancini until golden brown.
17. Enjoy!
18. The Arancini can be frozen and then thawed and baked before serving

chicken broth, onion, clove garlic, parsley, parmesan cheese, ground pork, tomato, dry chili, mozzarella cheese, arborio rice, eggs, bread crumbs

Taken from cookpad.com/us/recipes/353924-arancini (may not work)