Cheesy Rice balls- Arancine cacio e pepe with no meat filling, just cheese and, a vegetarian dish.

Bring water to a boil and add rice. Lower heat and let it cook for about 15 to 18 minutes. Halfway through cooking add butter and saffron.

Remove a ladle of rice water and add to Pecorino Romano. Stir until it forms a soft, smooth cream.

Let the cooked rice cool completely and add, pepper, parsley, creamed Pecorino Romano and ricotta cheese (optional)

Mix all together.

In a shallow plate add the breadcrumbs.

Whisk the eggs in a shallow plate . I like the 9 inch pie plates. It gives room to fully coat the rice balls.

Fill a bowl with cold water.

Using a large ice cream scooper create balls. Wet your hands so it doesn’t stick to palm of hands and gives it a smooth finish. Indent the middle using your finger and place a piece of diced mozzarella. Roll until you have a perfect ball. Dip in egg wash and coat completely then into the breadcrumbs.

In a pot with plenty of oil because they need to deep fry bring oil 350° Fahrenheit (180° Celsius) temperature. Add the rice balls but don’t overcrowd. Fry until golden. Drain on a cookie sheet rack and enjoy hot!

Buon appetito.