Mozzarella Arancini

Method

1. 01

   Step 1

   Simmer rice with stock and saffron, stirring often, for about 20 minutes until liquid is absorbed and rice is tender.

2. 02

   Step 2

   Stir in butter and Parmesan. Spread in a shallow dish and refrigerate promptly until cold.

3. 03

   Step 3

   Divide cold rice into 12 portions. Enclose a mozzarella cube in each and shape into firm balls.

4. 04

   Step 4

   Roll each ball in flour, beaten egg and breadcrumbs.

5. 05

   Step 5

   Heat oil in a deep pan to 175°C, keeping the pan less than half full. Fry in small batches for 4–5 minutes until golden and the center reaches 74°C.

6. 06

   Step 6

   Drain on a rack and serve hot.