Arancini (Italian Stuffed Rice Balls)

2 T butter
1/2 cup chopped onion
1 1/2 cups Arborio Rice
4 cups chicken broth
1/2 cup tomato sauce
1/2 cup grated Romano or Parmesan cheese
1/2 cup peas
1 large egg
1/4 cup bread crumbs
pinch of salt and pepper
4 oz. fresh mozzarella, cut into 1/2" cubes
2-3 cups fine dried bread crumbs
2-3 cups vegetable oil for frying

In saucepan, heat butter and saute onion until soft. Add rice, stir well. Add broth,
one cup at a time, sturring until broth is absorbed and continue to add more broth,
sturring until absorbed. After 1-20 minutes, rice should be cooked but tender.
Remove from heat. Cool to room temperature. Transfer to a bowl and add tomato
sauce, cheese, peas, egg and 1/4 cup bread crumbs. Add a pinch of salt and
pepper. Scoop about 2 tablespoons rice mixture in left hand, make a well in center,
add a cobe of mozzarella, top with more rice to form a ball about 2″ in diameter.
Roll in dried bread crumbs. Place on platter and continue to make rice balls until all
rice is used. Heat oil to 375 degrees. Add balls to oil, 2 at a time, frying until golden
brown and turning to cook evenly. This should take about 4-5 minutes. Remove
with slotted spoon to paper lived plate. Serve immediately. Makes about 12-16

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