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1
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat.
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2
Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
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3
Spread on a parchment-lined baking sheet and let cool completely.
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4
Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
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5
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs.
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6
Shape the mixture into sixteen 1 1/2-inch balls.
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7
Put the remaining breadcrumbs in a shallow bowl.
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8
Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose.
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9
Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet.
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10
Loosely cover and refrigerate, at least 1 hour or overnight.
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11
(If refrigerating overnight, roll in more breadcrumbs before frying.)
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12
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes.
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13
Remove with a slotted spoon and drain on paper towels; season with salt.
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14
Photograph by Anna Williams
