Arancine Di Riso
Cooking -
Ingredients
Makes 25 arancinis
Rice
- 500 ml (2 cups) Carnaroli rice
- 1 liter (4 cups) vegetable stock
- 5 ml (1 tsp.) of saffron
- 125 ml (1/2 cup) butter
- 65 ml (1/4 cup) of Grana Padano cheese
Farce
- 250 ml (1 cup) mozzarella, diced
- 250 ml (1 cup) of prosciutto or ham cut into small pieces
- Basil leaves, chopped
Breading
- 250 ml (1 cup) all purpose flour
- 250 ml (1 cup) breadcrumbs
- 2 eggs, beaten
- 1 cup (250 mL) extra virgin olive oil
Preparation
- Cook rice according to package instructions, making sure to add saffron during cooking, and butter and cheese at the end of cooking. Leave to cool.
- To prepare the coating, put flour, beaten egg and breadcrumbs in three different plates.
- Wet hands with fresh water to prevent rice from sticking.
- Take approximately 1 tablespoon of rice and shape into a ball.
- With your thumb, make a well large enough to hold a small quantity of stuffing, then close with more rice. Wet hands again to dampen the rice ball.
- Roll in flour, then beaten egg, then breadcrumbs.
- Fry in a generous amount of extra-virgin olive oil until golden.
- Serve hot.
