-
1
In a large pot, heat chicken stock over high heat and bring to a boil.
-
2
Pour in rice and reduce heat to just a simmer.
-
3
Cook uncovered for fifteen minutes or until al dente.
-
4
Drain the rice from the remaining liquid and spread rice out on a cookie sheet.
-
5
Allow to cool and then refrigerate overnight.
-
6
Pour the cold rice into a large mixing bowl.
-
7
Add 3 eggs and Parmesan cheese.
-
8
Mix until incorporated.
-
9
Put a bowl of water next to the large bowl of rice.
-
10
You will need this to keep your hands damp.
-
11
Press a palm sized patty of rice into your hand.
-
12
Press to make an indention in the center.
-
13
Place a cube of cheese, a sprinkle of basil and a bit of pancetta in the center.
-
14
Scoop some more rice out of the bowl and cover the filling with it.
-
15
Pack it together like you are making a snowball.
-
16
Place the formed balls on a cookie sheet and prepare your work station for dredging.
-
17
Repeat until you are done with all of the rice and fillings.
-
18
Put the flour on a plate and position as the first step of your dredging process.
-
19
Next, place the bowl of lightly beaten eggs in the second dredging position.
-
20
The last plate will hold the breadcrumbs.
-
21
Roll a rice ball lightly in the flour.
-
22
Then give it a quick dunk in the egg wash. Lastly, roll it around in the bread crumbs.
-
23
Lightly press the breadcrumbs into the rice ball.
-
24
Place coated ball on the cookie sheet and do the same with the remaining balls.
-
25
Preheat oven to 200 degrees F .
-
26
Prepare for frying.
-
27
Heat oil in a heavy pot (use enough so that the balls will be fully immersed) over medium high heat.
-
28
You will know its ready when you place a bit of breadcrumbs in the pot and the oil sizzles.
-
29
Cook each ball for four minutes.
-
30
They should be uniformly golden brown.
-
31
Remove the cooked balls from the oil with a slotted spoon and place them on a paper towel lined tray.
-
32
Place the tray in the 200 degrees F oven to keep them hot while you finish the frying process.
-
33
Serve with your favorite marinara.
