Italian Mozzarella-Stuffed Parmesan Rice Balls

Step 1: Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return to a boil, then adjust the heat to simmering. Cook the rice uncovered, until al dente, about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature.

Step 2: When the rice is cool, scrape it into a mixing bowl and add in the garlic, 4 beaten eggs, grated cheese, parsley then salt and pepper to your taste.

Step 3: Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball, then place in a square of mozzarella cheese. Work the rice so that it completely encloses the cheese square and re-form the rice into a smooth ball. Repeat with remaining rice and cheese.

Step 4: For the coating; whisk the 2 eggs in a mixing bowl. Spread the flour in one bowl and the bread crumbs in another. Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs.. Remove to a clean baking sheet. Repeat with the remaining rice balls.

Step 5: Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer into the oil and heat the oil over medium heat to 375 degrees F.

Step 6: When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 3 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining balls.