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BelGioioso Cheese, Inc

 

Golden Rice Balls

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

5 cups chicken broth 
2 cups Arborio rice
3 1/2 Tbsp. BelGioioso Mascarpone cheese
1 cup BelGioioso Parmesan cheese, grated
4 eggs, divided
1 cup BelGioioso Gorgonzola cheese, crumbled
2 cups fine breadcrumbs
1 cup all-purpose flour
Peanut oil for frying

Directions

Bring broth to a boil, add rice and salt to taste. Cover, reduce heat to low and simmer for 15 minutes or until rice is tender. Spoon rice into bowl. Combine cooled rice with two eggs, add grated BelGioioso Parmesan and fold in BelGioioso Mascarpone. Mold rice into a ball around a teaspoon of BelGioioso Gorgonzola. Dip balls into flour, beaten egg and breadcrumbs, then fry in heated peanut oil. Drain on paper towel and serve warm or cold as an appetizer or side dish. 

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