Arancini de Riso (Rice Balls)

Giorgio Celmo

Ingredients

2 cups uncooked long grain rice

1 egg, lightly beaten

2 cups (8 ounces) shredded cheddar or Asiago cheese

3 cups seasoned Italian bread crumbs, divided

1/3 cup minced fresh Italian parsley

Oil for deep-fat frying

Marinara sauce optional

Directions

Cook rice according to package directions. While still warm (not hot), place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into large-size balls.

Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls top with warmed marinara if desired