Cheesy Rice balls- Arancine cacio e pepe with no meat filling, just cheese and, a vegetarian dish.

#riceballs #italianriceballs. To print the recipe & ingredients, please visit my site at: https://alessandrasfoodislove.com/ita... Cheesy Rice balls | Arancine cacio e pepe Ingredients: (makes 40 to 45 small rice balls ). 2 cups Arborio rice (400 g) 4 1/2 cups water (1100 ml) 1 1/2 cups Pecorino Romano grated (150 g) 1 tsp fresh cracked black pepper 1 tablespoon minced fresh parsley 1/2 stick butter (2 oz)(55 g) Few threads of saffron (optional) 1/2 lb. mozzarella (225 g) 2 to 3 eggs 2 cups bread crumbs (250 g) 4 cups oil for frying such as peanut/sunflower/canola/vegetable (1000 ml) I had fresh ricotta cheese that I made and added about 3 heaping tablespoons. No salt to be added Directions:- Step#1- Bring water to a boil and add rice. Lower heat and let it cook for about 15 to 18 minutes. Halfway through cooking add butter and saffron. Step#2-Remove a ladle of rice water and add to Pecorino Romano. Stir until it forms a soft, smooth cream. Step#3-Let the cooked rice cool completely and add, pepper, parsley, creamed Pecorino Romano and ricotta cheese (optional) Step#4- Mix all together. Assembling the Rice Balls: Step#1- In a shallow plate add the breadcrumbs. Step#2- Whisk the eggs in a shallow plate . I like the 9 inch pie plates. It gives room to fully coat the rice balls. Step#3- Fill a bowl with cold water. Step#4- Using a large ice cream scooper create balls. Wet your hands so it doesn’t stick to palm of hands and gives it a smooth finish. Indent the middle using your finger and place a piece of diced mozzarella. Roll until you have a perfect ball. Dip in egg wash and coat completely then into the breadcrumbs. Step#5- In a pot with plenty of oil because they need to deep fry bring oil 350° Fahrenheit (180° Celsius) temperature. Add the rice balls but don’t overcrowd. Fry until golden. Drain on a cookie sheet rack and enjoy hot! Buon appetito.