1/3 cup freshly grated Parmigiano Reggiano, or pecorino cheese
4 ounces diced mozzarella
2 cups of baby peas, optional
Fine dried breadcrumbs
Oil, for deep frying
In a large pot of salted boiling water, cook the rice until tender, 12-15 minutes.
Drain well, put the rice in a mixing bowl and allow to cool.
Stir in the eggs, then the salt, pepper, and grated cheese. Add the peas (optional). Refrigerate until cold.
Place the breadcrumbs in a shallow bowl.
Keeping hands moist, use a tbs. to scoop rice. Place rice in the palm of your hand, make an indentation and place a piece of mozzarella in the center. Take another tbs. of rice, cover the cheese and roll the rice into a ball shape.
Roll the balls of rice in the breadcrumbs to coat.
Pour enough oil into a heavy large saucepan so that the rice balls can be submerged. Heat the oil over medium heat to 375°. Fry the balls 5 at a time for about 2 minutes.
Sprinkle warm rice balls with extra grated cheese and serve with a simple marinara sauce.