Arancini is traditionally made with arborio, which is a white rice. Brown rice is so much healthier and has a wonderful al dente texture that feels more satisfying as a meal solution. Forming the Arancini around a cube of fresh mozzarella provides your family with a nice melty surprise in the center. This recipe is delicious when served simply with our Tomato Basil soup with some colorful cherry tomatoes simmered-in.  

For the Arancini:

1. Combine the rice, cheese, and parsley in a medium bowl with 2 of the beaten eggs.
2. Vigorously mix together with a wooden spoon until the rice mixture gets a little sticky and can hold together when you form a ball. If the mixture seems loose or wet, let stand ten minutes so the rice absorbs any excess moisture.
3. Divide the mixture into four equal portions and work each portion into the shape of a flat patty that fits your hand. 
4. Place a cube of mozzarella into the center of each patty, then surround the cube with the mixture. Press to form a ball. 
5. Roll each ball into the remaining beaten egg, then roll in the panko bread crumbs. 
6. Choose a pot large enough to hold four Arancini comfortably with just enough oil to cover -- about 3 to 4 cups of oil.
7. Heat the oil to 350-degrees, then carefully add the Arancini and cook for 8 to 9 minutes until very nicely browned. 
8. Serve with chunky tomato sauce and garnish with a sprig of fresh parsley or oregano 

1. Heat a skillet over medium heat.
2. Add the oil, onions, and garlic, then sauté two to three minutes or until softened and fragrant.
3. Add the tomatoes and toss until heated-through.
4. Add the soup, reduce the heat, and bring to a simmer.
5. Stir-in the fresh herbs, and adjust the seasoning with salt and pepper. If you prefer some zip.