Rice Ball with Cheese and Pepperoni

Instructions:

1. Prepare the Rice:

• In a medium saucepan, bring the broth to a simmer over low heat.
• Rinse the Arborio rice under cold water until the water runs clear.
• Add the rice to the simmering broth and cook for 18-20 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally.

2. Cool and Season the Rice:

• Remove the cooked rice from the heat and allow it to cool for about 10 minutes.
• Stir in the grated Parmesan cheese, chopped pepperoni, cubed mozzarella, 1/4 cup chopped parsley, salt, and black pepper. Mix until well combined.

3. Form the Rice Balls:

• In a small bowl, beat the eggs.
• Take about 2-3 tablespoons of the rice mixture and shape it into a ball, pressing firmly to ensure it holds together.
• Dip each rice ball into the beaten eggs and then roll it in the bread crumbs to coat evenly.

4. Heat the Cooking Oil:

• In a deep, heavy-bottomed pot, heat cooking oil to 350°F (175°C). Use enough oil to submerge the rice balls.

5. Fry the Rice Balls:

• Carefully place the rice balls into the hot oil, a few at a time, and fry until they turn golden brown, usually about 3-4 minutes.
• Remove the rice balls with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

6. Serve:

• These rice balls are best served hot. You can serve them with marinara sauce, ranch dressing, or your favorite dipping sauce.

7. Enjoy:

• These Rice Balls with Cheese and Pepperoni are a delicious and satisfying appetizer or snack. The combination of creamy rice, melted cheese, and savory pepperoni creates a delightful flavor that’s sure to be a hit at your next gathering.