Epic Mexican Arancini Rice Balls

EPIC MEXICAN ARANCINI RICE BALLS
RICE:
1 T. olive oil
1 c. diced sweet onion
1 T. minced garlic
1 c. Arborio rice
1 chipotle pepper in adobo sauce diced
1 T. tomato paste
1 t. smoked paprika
1 t. chili powder
Salt to taste
3 c. chicken broth, divided
2 T. cilantro
BALLS:
2 large eggs
2 c. Panko breadcrumbs
¼ c. grated Parmesan cheese, more for garnish
¼ c. plain breadcrumbs
4 oz. mozzarella, cut into 16 cubes
PAM OLIVE OIL SPRAY
Chopped cilantro, garnish
Your favorite marinara sauce, for dipping

1. RICE: In Dutch oven pot over medium heat, add olive oil and onion and cook 2 minutes, stir occasionally.
2. Add garlic and stir for 30 seconds. Add rice and toast for 3 minutes.
3. Lover heat and add tomato paste, chipotle pepper, paprika, chili powder, pinch salt and ½ c. broth.
4. Stir to dissolve the paste and continue stirring constantly until all liquid is absorbed by rice.
5. Continue add broth ½ c. at a time, stir constantly, until it is nearly absorbed before adding more. Continue tasting with each step and add more salt if needed.
6. The risotto rice is done when the rice is tender and liquid is creamy, about 15 minutes. If you use all the broth and rice still isn’t fully cooked, continue cooking by adding ½ c. broth until tender.
7. Remove from heat and stir in cilantro. Taste for seasoning. Transfer risotto to a bowl, cover and let cool completely in refrigerator.
8. BALLS: Preheat oven 350. Line baking sheet with parchment paper. Crack eggs into small bowl and lightly beat with fork.
9. Place panko in bow and set aside.
10. In mixing bowl, add cold risotto, Parmesan cheese and plain breadcrumbs. Mix together until fully combined.
11. Using ice cream scoop out he cold rice mixture and form into a ball.
12. Make a small indent in middle of ball with your thumb and place 1 cube of mozzarella in middle. Pinch the ball closed around the cheese to form a ball again.
13. Roll ball in beaten egg, shake off excess and place in panko mixture. Roll in panko and transfer to line baking sheet. You should have about 16 balls.
14. Spray balls with PAM OLIVE OIL SPRAY and bake for 30 minutes.
15. Garnish with chopped cilantro and grated Parmesan cheese. Serve with your favorite marinara sauce.