Arancini Italian Rice Balls

  

2 cups cooked risotto cooked in low sodium, fat free chicken stock

2 eggs
1 tablespoon of milk
1/2 pecorino romano
1/4 cup fresh  parsley

1 cup plain breadcrumbs
Mozzarella cheese (not shredded, you want cubed)

There are SO many different variations of this recipe.  You can stuff these w/mozza cheese, sausage, peas and ham.

Cook the rice as directed.  Let cook completely otherwise they will fall apart on you!!  Add in two beaten eggs, the pecorino romano cheese, milk and mix well.  In the meantime in a separate bowl, add in the parsley and bread crumb.  Put 3 tablespoons of the rice mixture in your hand and put in a cube of cheese (careful not to  over stuff). Roll into a ball until the cheese is covered. Roll the balls into the breadcrumbs and fry until crisp and golden all the way around, just like you would a meatball. 

Serve w/your favorite marinara sauce and enjoy!

 Copyright © 2012 Salvo-lutions by, Dana Salvo