Arborio rice
1 medium onion, chopped
chicken broth
butter
egg
Monterey Jack cheese
Parmesan cheese (enough to really taste the flavor)
2 tsp. parsley
panko
oil

In a skillet, melt butter and sauté chopped onion. When almost translucent, add 2-3 cups of rice. (Does not need to be an exact amount). Fry the rice in pan with onions for just a couple of minutes; do not burn.

Slowly add a cup at a time of chicken broth, cover and simmer. When the broth evaporates, add more, and keep cooking over low heat until rice is tender.

When rice is done, add 3/4 block of Monterey Jack cheese, parsley, and at least a good fist full of Parmesan and 1 scrambled egg. Mix well and taste. Make sure you can really taste the Parmesan, because if you can't taste it now, you wont taste it later, and you want a nice bold flavor. Don't be afraid of the Parmesan!

Refrigerate for at least two hours, longer is better. When you are ready to cook them, heat oil, roll the rice balls to desired size. Roll in egg, then in panko. Work quickly! Don't allow the rice to become warm, they will fall apart.

Dump them into oil and let cook until golden brown. Prepare your favorite tomato sauce and dip the rice balls in!

I prefer nice big ones,and we sometimes have them as a meal, but smaller work well as an app! These are so moist and cheesy, you will love them!

Submitted by: Tracy Ghani