1 cup arborio rice
2 cups chicken broth
½ cup arrabiata sauce (you may use any tomato sauce to your taste)
2 tbsp. butter
Add above ingredients to saucepan and bring to boil. Cook for 15 minutes.
½ cup grated Miceli’s Romano Cheese
¼ cup Miceli’s shredded mozzarella cheese
¼ cup marinara sauce
Grated Miceli’s Parmesan cheese
Tomato sauce for dipping
In a saucepan, combine the arborio rice, chicken broth, arrabiata sauce and butter and bring to a boil. Cook for 15 minutes. Add the Romano cheese and mix well. Chill the mixture in the refrigerator for at least 15 minutes.
Add the shredded mozzarella cheese and marinara sauce. Roll small portions of the mixture into balls the size of a small orange.
Beat eggs in a shallow dish.
Spread seasoned breadcrumbs mixed with grated Parmesan cheese on wax paper.
Roll the rice balls in the breadcrumbs to coat them evenly. Let them dry on a plate for about 45 minutes.
In a deep fryer, heat vegetable or peanut oil to 375° F. Fry the rice balls until they are golden brown on all sides. Drain them on paper towel and serve with fresh tomato sauce.