Food Network publishes a recipe for arancini on its website, FoodNetwork.com. The recipe calls for ingredients such as chicken broth, arborio rice, pine nuts, parsley and eggs. The recipe also includes mozzarella, fontina and Parmesan cheeses and breadcrumbs.
To make arancini, boil 3 cups of low-sodium chicken broth with 1/4 teaspoon of salt in a medium saucepan. Stir in 1 cup of arborio rice, and simmer over low heat for about 20 minutes until the rice is tender. Spread the rice on a parchment paper-lined baking sheet and allow to cool completely.
In a bowl, combine 1/2 cup each of shredded mozzarella and fontina cheeses along with 2 tablespoons each of toasted pine nuts and chopped fresh parsley. Beat 2 large eggs in a separate large bowl, and stir in the rice along with 1/2 cup of grated Parmesan cheese and 2/3 cup of breadcrumbs. Roll 16 equal portions of the mixture into 1 1/2-inch balls.
Using a finger, press a hole into the center of each ball, stuff in 2 teaspoons of the mozzarella cheese mixture, and enclose the mixture by pinching the rice around the hole. Set about a cup of breadcrumbs in a bowl, and roll the stuffed balls in the breadcrumbs to cover. Set on a parchment-lined baking sheet, and refrigerate loosely covered for at least one hour or up to overnight.
Fill a large pan with 1/2 inch of vegetable oil, and bring to 350 degrees F over medium heat. Fry the arancini balls in batches, turning until golden brown on all sides. Use a slotted spoon to transfer the finished arancini to a paper towel-lined plate, and season with salt to taste.