Sicilian Arancini

Bring broth and a pinch of salt to a boil in a saucepan over medium heat. Mix in rice. Reduce heat and simmer rice until tender, about 20 minutes. Spread on a baking sheet (with baking paper) and let rice cool completely.

Combine pine nuts, fontina cheese, mozzarella and parsley in a bowl. Set aside.

Beat eggs in a bowl. Add cooled rice, Parmesan and 2/3 cup breadcrumbs. Shape mixture into about 16 balls.

Press your finger into the centre of each rice ball and insert 2 teaspoons mozzarella mixture. Pinch the rice where the filling is to enclose. Form a cone with the balls, roll in the breadcrumbs and place on a baking sheet. Cover and refrigerate, at least 1 hour or overnight. This will help to keep the form of arancini while frying.

Heat 1/2 inch vegetable oil in a large saucepan or fryer until hot (test by putting in a piece of potato or any other vegetable around you). Fry arancini, turning, until golden brown on all sides, about 4 minutes. Remove using a slotted spoon and drain on paper towels. Season with some salt and serve.