Prepare the dry rice (rinse several times and prepare for cooking on the stove.) Bring 2 cups of chicken broth to high heat, add 1 cup of rice and cook according to the package, usually 20-40 minutes depending on the rice. Let cool.
In a bowl, combine the mozzarella, fontina and parsley. Set aside.
In a large bowl, beat the eggs and add the rice and grated cheese. Add ⅔ cup breadcrumbs. Add seasonings: salt, ground black pepper and the dried herbs. Stir together and mix well.
Now for the fun part! Form 1½” balls w/ the rice mixture. Press your finger into the center of each one and add a good pinch of the cheese mixture. Fully form the rice ball to enclose the cheese filling.
Place the rice balls on a parchment lined baking sheet. I refrigerate for about an hour before pan frying.
Pan Frying before Baking
Prepare your pan for browning the Arancini. I use this method to brown the rice balls, turning them until all sides have a nice color. I place them back on the parchment lined cooking sheet and place in the oven at 350 degrees for about 20 minutes.
Serve hot with fresh lemon and a light tomato-based ragù
Recipe by This Little Italian at https://thislittleitalian.com/arancini/