Rice Ball with Cheese and Pepperoni

Ingredients: 1 cup Arborio rice 2 1/2 cups chicken or vegetable broth 1/2 cup grated Parmesan cheese 1/2 cup mozzarella cheese, cubed 1/2 cup pepperoni slices, chopped 1/4 cup bread crumbs 2 eggs 1/4 cup fresh parsley, chopped 1/4 teaspoon black pepper 1/4 teaspoon salt Cooking oil for frying Click the next button for the preparation method 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.

Rice Ball with Cheese and Pepperoni

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