Ingredients
2 cups Arborio rice
5 cups chicken broth
3 1/2 Tbsp. BelGioioso Mascarpone cheese
1 cup BelGioioso Parmesan cheese, grated
4 eggs
1 cup BelGioioso Provolone, shredded
2 cups fine bread crumbs
1 cup all-purpose flour
Oil for frying
Directions
Bring broth to a boil and add rice, mascarpone and salt to taste. Cover, reduce heat to low and simmer for 15 minutes or until rice is tender. Spoon rice into bowl and add grated Parmesan. Let cool slightly and add 2 eggs. Mold rice into balls around a teaspoon of the shredded Provolone cheese. Roll balls in flour, then beaten egg and then breadcrumbs and fry. Drain on paper towel and serve warm or cold as an appetizer or side dish.