To make Italian rice balls, combine 1/2 cup grated Parmesan cheese, 2 cups of cooked, chilled white rice and 1 egg. Shape the rice mixture into 1-inch balls. Dip the balls into 2 whisked eggs followed by breadcrumbs, then pan-fry the balls in 4 inches of oil over medium heat.
Day-old risotto works well to make the Italian rice balls, also known as Arancini, since the arborio rice used in the risotto is already prepared and chilled. To prepare risotto rice for the rice balls, put 2 tablespoons of butter and 2 tablespoons of olive oil in a pan over medium-high heat. Add the dry rice, coat it in oil, then add 1 cup of white wine and cook until the wine is mostly evaporated. Pour in 5 cups of chicken broth, and cook until the rice is tender and the broth has evaporated. Alternatively, substitute day-old white rice of any kind for the arborio rice, if desired. Sushi rice in particular is a good choice because the rice grains maintain their shape and don't become mushy.
Fry the balls in vegetable oil on the stove for about four minutes, or until they are golden brown. Rotate the balls in the oil to ensure they cook evenly. If desired, cube Parmesan, and add a piece to the center of each rice ball before shaping for a gooey addition to the recipe. This recipe makes 24 rice balls.