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1
Place the water, arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
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2
Cook and continue to stir until the water is all absorbed and the rice is tender.
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3
Whisk the eggs in a small bowl. Add a small amount of the hot rice and stir. You want to slowly warm the eggs so they don't scramble.
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4
Stir the tempered eggs, pecorino, ricotta, mozzarella, salt and parsley.
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5
Scoop the mixture, using a cookie/ice cream scoop, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cooled.
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6
Set up your breading ingredients. Roll each into a ball then coat in flour, then the egg and finally into the breadcrumb.
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7
Place back onto the baking sheet and continue coating all the rice balls.
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8
Get a pot ready, filled with about 3 inches of vegetable oil, over medium high heat. The oil is ready when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
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9
Carefully add a few rice balls to the pot and cook until golden. It should take about 45 seconds to brown. Repeat with the remaining rice balls.
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10
NOTE: Once the oil is cooled you can strain it out and save in a mason jar to use again.
