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.