Arancini (rice balls) with mozzarella

Arancini with mozzarella

INGREDIENTS:
Makes 28-30 arancini
300 g Arborio rice
800 ml water
30 g butter
a pinch of saffron
1 egg
50 g parmesan cheese
black pepper
salt
28-30 small mozzarella balls

For the frying:
2-3 eggs
200 g bread crumbs or Panko
sunflower oil

PREPARATION:
Boil the rice over low heat in the water together with the butter, saffron, a little black pepper and salt until it softens and absorbs the water. Leave it to chill and add the grated parmesan and the egg. Season with salt and black pepper if needed. Get some of the rice, press on it with your hand and place a small mozzarella ball into the center. Enclose the mozzarella with the rice and form a ball as big as a small peach.

Arancini with mozzarella

Dredge the rice balls in the beaten eggs and then in the bread crumbs.

Arancini with mozzarella

Fry them in heated sunflower oil until they brown a little.

Arancini with mozzarella

Arancini with mozzarella

Arancini with mozzarella