Ingredients:
3 cloves garlic
2 Cups Arborio Rice
1 Qt chicken broth
1/2 cup dry white wine (Chardonnay)
1/2 lb shredded fontina cheese
3 Tbsp light butter
Vegetable / Canola oil for deep frying
* Olive Oil
* Salt
* Black pepper
Stuffing Mix
3 parts - Progresso Italian Style breadcrumbs
1 part - Parmesan Cheese
Fresh Oregano - minced
Fresh Parsley - minced
Garlic Powder
Garlic Powder
Olive Oil (amount will vary based on quantity, we are looking for a specific texture)
Rice ball coating mix
Progresso Italian Style Breadcrumbs
4C seasoned panko breadcrumbs
1 Pint Eggbeaters (original)
Tools:
Instant Pot
6 - 8 qt stock pot
Wire basket
Preparation:
Rice Filling:
Set the Instant pot to saute for 7 minutes with some olive oil and the minced garlic cloves with salt and pepper until fragrant. After about 5 minutes, add the wine and mix up the bits of garlic. Add the arborio rice, butter, and the chicken broth. Close up the instant pot and pressure cook on high for 6 minutes. Quick release when done and immediately mix in Fontina cheese. Set aside and allow to cool.
Stuffing Mix:
In a bowl, mix together the breadcrumbs, cheese, oregano, parsley and garlic powder. Stir in olive oil until the mixture has the consistency of wet beach sand (should hold its shape when formed)
Coating Mix:
In a 1 qt chinese food soup container (or equivalent) mix together the italian style and panko breadcrumbs. Cover and shake to incorporate together.
Rice Balls:
In a bowl mix the cooked rice, stuffing, and some egg beater mix to incorporate it well. It does not have to match the rice 1:1 but it should be enough that its visible throughout. Using a teaspoon, scoop off some of the mixture and roll like a meatball into a ball anywhere between 1.25 and 2" in diameter. Place into the breadcrumb container and shake until coated thoroughly.
Cooking:
Heat enough oil in a large stock pot to 370 - 380 degrees and drop in rice balls for between 30 - 60 seconds until each is golden brown. Set aside on a cooling rack to drip dry of any extra oil.
