Rice Balls Stuffed with Fontina Cheese
Chef Georgia Pelligrini shows how to make her crowd-pleasing Rice Balls Stuffed with Fontina Cheese in the video section of our site.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riceland.com.
Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Saute pan
- Pot
- Stove
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
- Serving platter
- Toothpick
- Slotted spoon
Ingredients
- 1 tablespoon canola oil, plus more for frying
- 1 medium white onion, diced
- Salt
- 4 cups cooked Riceland Long-Grain White Rice
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh picked thyme leaves
- 1/2 cup basil leaves, finely chopped
- 1/2 cup Italian flat leaf parsley leaves, finely chopped
- 3 large eggs
- 1/2 pound Fontina cheese, diced into 1/2-inch cubes
- 1 cup all-purpose flour
- 1 cup Panko bread crumbs
- Pepper
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