Arancini

Ingredients:

3 cups Chicken Stock

Salt & Pepper

1 cup Arborio Rice

2 Eggs

1/2 cup Parmesan, grated

1 1/2 cups Breadcrumbs, plus more

1 cup Mozzarella, shredded

1 tbsp Fresh Parsley, chopped

Vegetable Oil, for frying

Instructions:

In a large pot bring the chicken stock to a boil. Add the rice and drop to a simmer. Cook until tender, about 20 minutes. Spread onto a baking sheet and chill for 30 minutes.

In a medium bowl whisk the eggs and mix in the cooled rice. Add the Parmesan and breadcrumbs and combine. Form 2 inch in diameter balls of the rice mixture and place on a baking sheet.

Toss together the mozzarella and parsley. Take each ball and stuff it with the mozzarella mixture. Make sure to roll around to close. Dredge each ball all over in a bowl of more breadcrumbs and place back on the baking sheet.

Bring a large pot with about 1 1/2 inches of vegetable oil to 350 degrees. Fry each ball for about 4 minutes or until golden all over. Season with salt and enjoy with marinara sauce.