Sicily is the home of so many great foods and one appetizer from there is always a big hit at our parties. It would be near impossible to make fried cheese and rice anything other than tasty.


  • 3 cups of homemade chicken stock
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of extra virgin olive oil
  • 1 cup of red onion, finely chipped
  • 1/4 cup red bell pepper, finely chopped
  • 2 garlic clove, minced
  • 3 cups of fresh spinach, finely chopped
  • 1 cup of arborio rice
  • 1 cup dry white wine
  • 1 cup of freshly grated parmesan cheese
  • 1/4 cup of mascarpone cheese
  • 2 tablespoons of white truffle butter
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup fontina cheese, shredded
  • 1/2 cup feta cheese, finely crumbled
  • 2 cups Italian herbed breadcrumbs
  • 1/2 cup flour
  • 2 extra large eggs, beaten
  • 2-3 dashes of Sriracha
  • 8 cups of peanut oil
  • Kosher salt and freshly ground black pepper

Making It

  • Bring the stock to a boil then lower the heat to the lowest temperature
  • Heat two tablespoons of butter and 1 tablespoon of extra virgin olive oil in a medium sauce pan over medium heat, add the red onion and red pepper and sautΓ© until translucent, around 5 minutes, add garlic and spinach and cook for another minute, add the rice and a teaspoon of salt, continue to stir with a wooden spoon, about 4 minutes then add the wine and stir until it has evaporated, add the stock by thirds while cooking down each time before adding the next, probably 7 minutes each round
  • Remove from heat and add parmesan cheese, mascarpone cheese and truffle butter, salt and pepper to taste then stir
  • Line a baking sheet with parchment paper and spread the risotto mix, cover top tightly with plastic wrap and set in refrigerator for 4 hours
  • Put the mozzarella, fontina and feta in a bowl and mix then form into small cheese-balls, about 1/2 inch in diameter. Wrap about 1/4 cup of the chilled rice around the cheese and form a ball
  • Create the frying station, fill one bowl with breadcrumbs, one bowl with the whisked eggs and sriracha, and the third with flour…take each ball and dredge in flour, then the egg bath, coat in breadcrumbs and put on a baking sheet. Refrigerate for 20 minutes
  • Fill a medium heavy pot with the oil, put in a candy thermometer, and bring to 350 degrees. Fry 6-8 balls at a time for 6 minutes or so, you want them to be a nice golden brown. Transfer to shopping bags or napkins laid out, salt and sprinkle parmesan cheese on top and serve

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