Arancini

Risotto

• risotto rice400 g
• chicken stock1.2 l
• saffron threads1 pinch
• onions½
• butter40 g
• Parmesan60 g
• egg yolks2

Filling and coating

• mozzarella150 g
• peas100 g
• cooked ham (optional)80 g
• plain flour100 g
• eggs2
• breadcrumbs200 g
• vegetable oil1 l

Risotto

1. 01

   Bring the stock to a simmer and keep it hot. Steep the saffron in a ladle of the hot stock.

2. 02

   Finely chop the onion and soften it in the butter, add the risotto rice and toast it for 2 minutes, then add the stock a ladle at a time until the rice is just cooked and quite dry — drier than you would cook it for the plate.

3. 03

   Grate the Parmesan. Stir in the saffron, grated parmesan and egg yolks.

4. 04

   Spread it on a tray and refrigerate overnight. Warm rice will not hold a shape; cold rice sets firm.

Shaping and frying

5. 05

   Cook the peas in boiling water for 2 minutes and drain. Cut the mozzarella into 1 cm cubes and dice the ham, if using.

6. 06

   With wet hands, flatten a large spoonful of rice in your palm, put a few cubes of mozzarella, cooked peas and diced ham in the centre, and close the rice around it into a ball or cone.

7. 07

   Press firmly so there are no cracks — a crack lets the filling burst out in the oil.

8. 08

   Beat the eggs in a bowl. Roll in flour, then beaten egg, then fine dry breadcrumbs, and chill for 20 minutes.

9. 09

   Heat the vegetable oil to 175°C in a deep saucepan, at least 6 cm deep and no more than half full. Fry the arancini a few at a time for 4 to 5 minutes until deep gold, and drain.

10. 10

    Rest for 2 minutes before eating so the cheese does not burn your mouth.