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Arancini (Cheese Stuffed Rice Balls) Ingredients:

2 tablespoons olive oil
2 tablespoons butter
1 cup onion, finely diced
1 cup ham, finely diced
2 cups brown rice
1 cup white wine
5 cups chicken broth
1 cup peas
1/3 cup Italian parsley, finely chopped
1 cup shredded parmesan cheese
4 oz mozzarella cheese, cut into cubes
1 cup flour
3 eggs
1 1/2 cups Italian breadcrumbs
Oil for frying (vegetable, canola, or grapeseed oil)

Arancini (Cheese Stuffed Rice Balls) Steps:

1. Add olive oil and butter to a large pot on medium high heat.

2. Stir in diced onion and sautee until soft

3. Add ham and cook another 2 min.

4. Add rice and stir to coat with oil.

5. Pour in white wine and cook until mostly evaporated (2 min).

6. Add the chicken broth, then cover and cook until liquid has been absorbed by the rice. This will take around 20 minutes.

7. Stir the peas in, then take the pot off of the stove to cool.

8. Once the rice is cooled in a separate bowl, add parsley and parmesan cheese.

9. Take a handful of rice and form a ball. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.

10. Dip the rice ball in a bowl of flour. Coat evenly.

11. Dip the floured covered rice ball into a bowl of eggs. Coat evenly.

12. Dip the floured and egged covered rice ball into a bowl of breadcrumbs. Coat evenly.

13. In a deep skillet filled with hot oil an inch high, dip the rice balls into the oil. Cook for 3-5 minute.

14. Transfer to paper towels and serve warm.
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