Arancini -Rice Balls

2 cups water1 chicken bouillon cube1 cup arborio rice, see note4 eggs, divided3 tablespoons butter 1/2 cup grated Romano or parmesanFlour1 1/2 cups bread crumbs from stale Italian bread10 cubes, 1-inch, mozzarellaHeat water to boiling, add bouillon cube and stir to dissolve, add rice, cover and cook at simmer until done, about 18 minutes. Drain.Separate two of eggs. Add yolks (reserve egg whites), 1 whole egg, butter and grated cheese to rice and combine thoroughly. Spread mixture 1/2-inch thick on wet cutting board. Cover with wax paper and cool.Divide rice into 10 portions. Using wet hands, place a portion of rice in one hand, make a dent in the center and place a cube of mozzarella in center of ball. Squeeze to form ball. Place on wax paper and continue with remaining rice and cheese.Lightly beat together the 2 reserved egg whites and remaining whole egg with a pinch of salt.Roll rice balls in flour and place on platter. When all are done dip them in egg mixture, then bread crumbs. Let stand 30 minutes.Heat 1/2 inch to 1 inch of cooking oil in skillet and add rice balls in small batches. Oil should come halfway up rice balls. Do not turn until browned, about 1 to 2 minutes. Turn gently to brown on all sides. Drain on paper towels before serving.Serves 10.Cook's notes: You can use other rice, but arborio sticks together best. You can make these ahead of time. To reheat, warm in a 325-degree oven for about 20 minutes.Nutrition values per serving: 287 calories, 13 g fat (5 g saturated), 32 g carbohydrates, 1 g fiber, 9 g protein, 100 mg cholesterol, 398 mg sodium.