Arancini

Ingredients for 4 servings:

• 400g basmati
• 25 g butter
• 1 mozzarella
• 2 eggs, size L
• 4 tbsp Parmesan, grated, or Pecorino according to taste
• 800 ml meat broth
• Breadcrumbs
• Oil for frying
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

rice balls

Brown the rice in the hot butter. Pour in the boiling stock and simmer for about 15-20 minutes, until the rice has absorbed the stock and is dry. Place the rice in a large mixing bowl. Stir in the Parmesan or Pecorino cheese and season with salt and pepper. Let it cool (but do not let it get cold). Finely dice the mozzarella cheese. Beat an egg and mix everything well with the rice. Now form the rice into balls about 6 cm in diameter. Moisten your hands with water every now and then to prevent the rice from sticking to your hands. Then bread the rice balls. Beat an egg in a small bowl, add the breadcrumbs to another bowl, coat the rice balls first in the egg, and then in the breadcrumbs. Deep-fry the arancini at about 180°C – 190°C for 3-5 minutes until golden brown. Drain on kitchen paper. A tomato and basil sauce goes well with it.