Wild Rice Arancini Bites

INGREDIENTS:
2 cups wild rice, cooked
4oz Fontina cheese, grated
1¼ cups tomato sauce (marinara)
2 meatballs, cooked and ground (optional)
½ cup frozen peas, thawed (optional)
1½ cups Italian style breadcrumbs
½ cup flour
2 eggs
3 tbsp half and half
Canola oil for frying
Salt and pepper to taste

PREPARATION:
Prepare the filling.  In a large bowl, mix together rice, cheese, ¼ cup marinara, and meatballs. Season with salt and pepper. Set aside.  Take out three small bowls and a baking sheet. Place the breadcrumbs in the first bowl, flour in the second bowl, and mix together eggs, half and half, salt, and pepper in the third bowl.  

Make the rice balls. Using wet hands, form a small ball of the rice mixture, place some peas in the middle, and close the rice around it with your hands. Roll rice ball in the flour, dip in the egg mixture, dredge in the breadcrumbs, then place on a cookie sheet. Repeat to finish. You should have about a dozen rice balls. Refrigerate rice balls for fifteen minutes to set them.

Deep fry the rice balls. Heat oil in 3-5 qt saucepan, leaving a few inches at the top of your pot to prevent oil from bubbling over when the rice balls are added.  Fry three rice balls at a time - to not overcrowd the pot. Once golden brown, remove with a slotted spoon and drain them on absorbent paper. When you have finished frying all your arancini, season them with salt and pepper.  Serve them piping hot with a bowl of marinara for dipping.

To make ahead. Cool arancini completely and store in Tupperware in the refrigerator. Preheat oven to 350°. Place arancini on baking sheet, heat them through in the oven for 5-8 minutes.