2 cup of Pretzel Crisps®, crushed into crumbs
1 lb Arborio rice
5 cups chicken stock
3 eggs, lightly beaten
⅔ cup Parmesan cheese
½ cup pancetta, diced and cooked until crisp
3 Tbsp parsley
½ lb smoked mozzarella cheese, cubed
4 eggs, (2 lightly beaten for dredging)
1 cup of flour
Vegetable oil for frying
Marinara or Alfredo sauce for dipping


  1. In a large pot, heat chicken stock over high heat and bring to a boil. Pour in rice and reduce heat to just a simmer. Cook uncovered for fifteen minutes or until al dente. Drain the rice from the remaining liquid and spread rice out on a cookie sheet. Allow to cool and then refrigerate overnight.
  2. Pour rice into a large mixing bowl. Add 2 eggs, gruyere cheese, and Parmesan cheese. Mix until incorporated. Put a bowl of water next to the large bowl of rice. You will need this to keep your hands damp so you don't end up with more mixture on your hands than formed into balls! Press a palm sized patty of rice into your hand and make it slightly flat. Press to make an indention in the center. Place a cube of cheese, a sprinkle of parsley, and a bit of pancetta in the center. Scoop some more rice out of the bowl and cover the filling with it. Pack it together like you are making a snowball. Place the formed balls on a parchment lined cookie sheet.
  3. Crush the Pretzel Crisps® in a ziplock Baggie until you have fine crumbs but not crushed to a powder! Put the flour in a plate and position as the first step of your pretzelifying process. Next, place the bowl of lightly beaten eggs for your second step. The last plate will hold the pretzel crumbs. Roll a rice ball lightly in the flour. Then give it a quick dunk in the egg wash. Lastly, roll it around in the pretzel crumbs. Lightly press the crumbs into the rice ball. Place the coated balls on the cookie sheet.
  4. Prepare for frying. Heat oil over medium high heat. You will know it’s ready when you place a bit of crumbs or flout in the pot and it sizzles. Cook each ball for four minutes. They should be uniformly golden brown. Place cooked balls in a 200º oven to keep them hot while you finish the frying process. Serve with your favorite marinara or Alfredo sauce which is absolutely delicious!