4 tablespoons butter
1/2 cup minced onion
2 cups rice
8 cups hot chicken stock or canned chicken broth
3/4 cup grated Romano cheese
2 eggs, beaten
dash of garlic salt
freshly ground pepper to taste
8 ounces mozzarella cheese
2 cups dry bread crumbs
1 1/2 cups vegetable oil, for frying
3 cups tomato sauce, heated
Cut the mozzarella cheese into cubes and place into the freezer until ready to assemble the rice balls. This will prevent the cheese from melting too quickly when frying the rice balls. Melt the butter in a saucepan over medium heat. Add onion and cook 2 to 3 minutes, until softened. Add rice and stir to coat with butter. Cook, stirring, 1 to 2 minutes. Add 4 cups chicken stock and cook, stir until broth is almost absorbed, 4 to 5 minutes. Add 1 more cup of the broth and cook until almost absorbed. Continue to add broth gradually and cook, stirring, until rice is tender but still firm and liquid forms a thick sauce, 18 to 20 minutes total. Remove from heat. Stir Romano cheese and eggs into the hot rice and mix until blended thoroughly. Season with salt and pepper and a little garlic salt. Spread the rice out evenly on a baking sheet to cool enough to handle. Slice the rice mixture into 16 to 18 portions. Place a slice of the rice mixture in the palm of your hand and one cube of mozzarella in center, form into a ball. Bring the edges together to enclose cheese, forming a ball squeezing firmly making sure the cheese is covered. Roll each ball in bread crumbs and fry in a large saucepan or deepfat fryer in vegetable oil over medium heat, a few at a time and cook, turning, until an even golden brown, 3 to 4 minutes. Serve hot, with tomato sauce.
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