Aranccini (Italian Rice Balls)

Directions

• Step 1 Use a large, deep pan with a lid. Mince the shallot and saute in the butter over medium low heat. When the shallot is tender, but not browned, add the minced garlic and rice and stir to coat the rice in butter. Add the white wine and simmer on low until almost all the wine has been absorbed.
• Step 2 Add the chicken stock. Start with 4 cups and simmer on low until it is all absorbed. If the rice is undercooked, add additional chicken stock, a half cup at a time until the rice is fully cooked. Let the rice cool until you can handle it.
• Step 3 Add the Parmesan and Mozzarella cheeses and stir into the rice. Taste before adding salt, as the cheeses will add saltiness. Add salt to taste if needed.
• Step 4 Use a cookie scoop to form 24 rice balls and place them on a large platter or baking sheet. Wet your hands and roll the rice balls to form nice circles. You will need to wet your hands as you roll.
• Step 5 Make a breading station. You’ll need 3 shallow bowls, pie pans work well. The first bowl will contain flour. In the second bowl, whisk the eggs with 2 tablespoons of water. The third bowl will contain the seasoned Italian bread crumbs. Dip each rice ball into the flour, then the egg, and lastly the bread crumbs. Continue until all the rice balls have been breaded.
• Step 6 Next fry the rice balls in the vegetable oil. I used a deep fryer, but you can use a large pan as well. Heat the oil to between 350 and 375 degrees. Fry the rice balls in batches according to what will fit in your pan or deep fryer, don’t crowd them. I cooked 4 batches of 6 rice balls. Cook them for 3 to 4 minutes. If you’re using a deep fryer, keep them moving in the oil. If you are using oil in a shallow pan, turn them half way through cooking. They should be golden brown. Set them on paper towels as you take them out of the oil and sprinkle with Kosher salt.
• Step 7 Serve them with your favorite marinara for dipping.