Step 1

Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.

Step 2

Cook and continue to stir until the water is all absorbed and the rice is tender.

Step 3

Whisk the eggs in a small bowl.

Step 4

*To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don't scramble.

Step 5

Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.

Step 6

Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.

Step 7

Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.

Step 8

Place back onto the baking sheet and continue coating all the rice balls.

Step 9

At this point you can either fry them or freeze them.

Step 10

To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.

Step 11

To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it's hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.

Step 12

Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.

Step 13

Serve hot.