In a saucepan, bring the broth and 1/4 teaspoon salt to a boil .
Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
Spread on a parchment-lined baking sheet and let cool completely.
Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs.
Shape the mixture into sixteen 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl.
Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclos.
Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Refrigerate, for 1 hour or overnight.
Heat vegetable oil in a large saucepan over medium heat . Fry the rice balls, turning, until golden brown on all sides.
Remove with a slotted spoon and drain on paper towels.
Repeat method for next batch.
Season with salt and serve.