3 cups low-sodium chicken broth
Kosher salt
1 cup Arborio rice
2 Tablespoons pine nuts toasted
½ cup shredded mozzarella
½ cup fontina (if you can’t find you may substitute parmesan but the fontina makes it that ooey gooey consistency )
2 TBSP. chopped parsley
2 large eggs
½ cup grated parmesan
1 ½ cups breadcrumbs
Vegetable oil for frying
Bring the chicken broth and `1/4 tsp salt in a medium saucepan to boil. Stir in rice and cook until tender
Spread out on parchment paper to cool.
Combine pine nuts
Mozz,. Fontina and parsley in a bowl and set aside
Beat eggs in alrge bowl then stir in cooled rice, parmesan and 2/3 cup breadcrumbs
Shape mixture into balls
Put the remaining breadcrumbs in a shallow dish
Using your finger, insert mozzarella mixture into the rice balls. Roll balls in the breadcrumbs amd and place on parchment paper loosely cover in refrig at least 2 hours or overnight
Heat veg oil in fry daddy
Working in batches fry at approx 345- 350 degrees. Season with salt and serve hot.
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