Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara

• Meat

  • 2 cups Chicken or turkey stock

• Produce

  • 1 Basil, fresh

• Pasta & Grains

  • 1 cup Arborio rice
  • 1 Water to keep rice

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 cup Canola oil or other light colored oil

• Bread & Baked Goods

  • 1 1/2 cups Panko bread crumbs

• Dairy

  • 3 Mozzarella string cheese, cut into 1" pieces
  • 1 Parmesan cheese

Found on kudoskitchenbyrenee.com

Description

Ingredients

• 1 cup arborio rice
• 2 cups chicken or turkey stock (beef or vegetable will work as well)
• 1 teaspoon salt, plus additional for seasoning after frying (if desired)
• ¼ teaspoon pepper
• 3 mozzarella string cheese, cut into 1 pieces
• 1½ cups panko bread crumbs
• 1 cup canola oil or other light colored oil
• Parmesan cheese for garnish (optional)
• fresh basil leaves for garnish (optional)
• water to keep rice balls from being too sticky

Directions

• Use a strainer to rinse the rice under running water several times before cooking.
• Place the stock in a medium sauce pan along with the salt and pepper. Bring to a simmer.
• Add the rinsed rice and stir well. Cover and simmer an additional 20-25 minutes or until all the liquid has cooked away.
• Spread the cooked rice on a baking sheet and allow to cool completely. Place the cooled rice in a covered container and refrigerate until ready to make the rice balls.
• Heat the oil in a medium, high sided skillet until the oil shimmers and tiny bubbles form on the handle of a wooden spoon when placed in the oil.
• Place the panko crumbs in a medium bowl.
• Keep hands wet with water as you take approximately 1½ tablespoons of cooled rice in the palm of hand and flatten it.
• Add a cheese cube to the center of the rice and then form the rice over the cheese to form a ball.
• Add the rice balls to the panko crumbs and roll and press until the ball is covered in the crumbs.
• Carefully add the panko coated balls to the hot oil and pan fry on all sides until golden (approximately 2-3 minutes).
• Remove the fried rice balls to paper towels to drain and immediately sprinkle with additional salt, if desired.
• Serve warm with Parmesan cheese, chopped fresh basil (optional) and marinara sauce for dipping.