Cheesy Italiano Rice Balls

Cheesy Italiano Rice Balls

Ingredients

Baked Risotto

2 Tbsp butter                                                 
1 small onion, fine diced
1 tsp Epicure Minced Garlic             
1 1/2 cups risotto rice (arborio)
1/2 cup white wine
3 1/2 cups water
2 Tbsp Epicure Chicken Broth
1 cup 2% milk

Rice Mixture
1 egg - wisked
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 1/2 Tbsp Epicure Italian Seasoning            
1/2 tsp Epicure Sea Salt
Epicure Black Pepper - to taste

Coating

1/2 cup flour (gluten free)
1/2 tsp Epicure Sea Salt
1/4 tsp Epicure Black Pepper
2 eggs
1 pkg Epicure Italiano Crumb Mix or 2 cups panko breadcrumbs
Cooking oil -vegetable oil

TIPS
Consider stuffing your rice balls with cubed cheese or pearl Bocconcini. 
Reheat in a hot oven to 390F for 12 to 15 minutes until heated through and crunchy.

Directions

Preheat oven to 350 F

Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
 In a separate bowl add water and chicken broth. Stir.

Add prepared broth and milk to pan with rice.  Stir and bring up to a simmer.  Cover pan with a lid and transfer to oven.

Bake covered for 30 to 40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool. Add  remaining "Rice Mixture" ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating
Mix flour, salt and pepper in a small bowl, eggs in another (lightly beaten) and Italiano Crumb mix in a third bowl.
Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. 
Roll in flour, then dredge in egg mixture, then coat in crumb mix, pressing to coat. Repeat with remaining mixture. Place on a baking sheet till you are ready to cook.

Cook
In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.
Toss in a crumb and if oil starts sizzling immediately, the oil is hot enough.
Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
Repeat with remaining balls. Recipe makes 18 balls and can be frozen till you are ready to enjoy. 

Serve with Epicure Marinara Sauce, sprinkle with finely chopped fresh parsley