Instructions

1. Add the chicken broth and a dash of salt to a medium pot and heat until simmering.
2. Add the rice, stir and cover. Reduce the heat and simmer for 20 minutes.
3. Pour the cooked rice out onto a baking sheet that’s lined with parchment paper, spread out and let cool completely.
4. Meanwhile add the mozzarella and parmesan cheese to a large bowl. Add the eggs, parsley, breadcrumbs and salt and mix to combine.
5. Add the cooled rice to the cheese mixture along with the mini pepperoni, stirring together until all the ingredients are mixed well.
6. Fill a heavy bottomed, deep pot halfway with oil. Heat over medium heat until the temperature reaches 350 degrees, about 15 minutes.
7. Pour the extra 1/2 cup of breadcrumbs into a shallow bowl.
8. While the oil is heating up, make 1 1/2 inch balls and coat them in the breadcrumbs. You should end up with about 36 rice balls. To make this easier you can use a 1 1/2 tablespoon scoop.
9. Once the oil is to temperature, carefully add a few rice balls at a time to fry. Doing this is batches is the best way to get an even fry and not bring the temperature of your oil down.
10. Fry the arancini for 2-3 minutes until they are golden brown, remove from the oil and place onto a paper towel lined plate. Repeat until all the arancini are fried.
11. Garnish with extra chopped parsley and parmesan cheese and serve with warm marinara sauce for dipping.