Arancini: Plural in Italian; singular is arancino, they are stuffed rice balls which are coated with breadcrumbs and then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas.
A number of regional variants exist which differ in fillings and shape. The name, which is translated as “little orange”, derives from their shape and colour which, after cooking, is reminiscent of an orange. Arancini produced in eastern Sicily (especially in Catania) have a more conical shape.
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
Combine mozzarella, fontina and parsley in a bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.