Here is a classic Italian dish from Sicily. This traditional Sicilian street food made with Arborio rice, filled and then fried. The filling varies and may include ingredients like prosciutto, Fontina cheese, peas, mushrooms or a combination of some or all.
In a skillet on medium heat cook the onion in butter until translucent, add the mushrooms and cook until mushrooms are tender then set aside.
In a saucepan place the chicken broth, olive oil, salt and bring to a boil. Add the rice and the saffron and stir. Cover and turn heat to low-medium. Cook for about 20 minutes stirring every 5 minutes. Make sure the broth is absorbed and that the rice is "al dente".
Prepare two pie plates: one will contain the remaining two beaten eggs, the other will have breadcrumbs.
Dip each ball into the egg mixture to coat and roll in the breadcrumbs. Place prepared rice balls on a tray or cookie sheet and place in the fridge for about 30 minutes to allow the breadcrumbs to set properly.
Heat oil to about 375°F. If you don't have a thermometer, you can test the temperature by lightly dipping a rice ball into the oil. If it begins to sizzle, it is ready for frying.
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