Servings: 16
Chicken broth 
3 cups
to taste
Arborio rice 
1 cup
Pine nuts 
2 tbsp, toasted
Mozzarella cheese 
1/2 cup, shredded
Fontina cheese (OR Emmental 
1/2 cup, shredded
Fresh parsley 
2 tbsp, chopped
Parmesan cheese 
1/2 cup, grated
1 1/2 cups
Vegetable oil 
for frying
Arancini Balls
1 h 50 m
50 m
Ready in:
1 h 100 m
  1. Line a baking sheet with parchment paper. 
  2. Pour broth into a saucepan. Add 1/4 tsp salt. Over medium-high heat, bring to a boil. Add rice. Simmer for 20 minutes over low, or until the rice is tender. Spread the rice on the baking sheet. Allow to cool completely. 
  3. In a bowl, combine nuts, mozzarella cheese, fontina cheese (or Emmental), and chopped parsley. 
  4. In a separate bowl, beat eggs. Add the rice, Parmesan cheese, and bread crumbs (2/3 cup). Form 16 (1 1/2-inch) balls. 
  5. Place the remaining bread crumbs in a bowl. Next, press your finger into the center of Arancini balls. Insert the mozzarella mixture (2 tsp). Then, pinch the rice around the mixture. 
  6. Roll the Arancini balls in the bread crumbs. Arrange the balls on the baking sheet. Refrigerate for 1 hour, covered. 
  7. In a saucepan, heat 1/2 inch oil over medium until it reaches 350° F/180° C (or drop in a few bread crumbs: if they sizzle and float, the oil is hot enough). 
  8. Fry the Arancini balls for 4 minutes, or until golden. Next, drain on paper towels. Serve and enjoy!