- 200g Maestrella Mozzarella
- 300g Arborio rice
- 1 onion, chopped
- 1 sprig thyme
- 15cl white wine
- 50mL chicken stock
- 50g parmesan
- 2 tablespoons chopped parsley
- Salt and ground pepper to taste
- 2 eggs, lightly beaten
- 150g flour
- 150g bread crumbs
- Oil for frying
In a pot, heat the oil and sauté the chopped onion. Add the rice and the sprig of thyme and stir until translucent.
Add the white wine and let reduce for 2 minutes, then add the chicken stock.
Cover and let cook for 15 to 20 minutes.
Remove from heat and let cool.
Once cool, season with salt and pepper and add the parmesan and parsley.
Fill a salad bowl with cold water to keep at your workspace.
Prepare 3 bowls – 1 with flour, 1 with beaten eggs, 1 with breadcrumbs.
Wet your hands then roll rice onto a ball 6 to 8 cm in diameter, then push in center with your thumb and fill with mozzarella.
Close the hole with more rice and reshape if needed. Roll rice ball in the flour, then the egg mixture and finally the breadcrumbs.
Place into a plate then repeat until all of the rice has been used.
Heat frying oil in a pan, then fry arancini until golden brown.
Remove from oil using a skimmer and place onto a paper towel. Taste right away!
These arancini are a real treat when served as a tapas or paired with a salad.
You can also prepare the arancini in advance and store in the refrigerator until needed.
Then fry before serving.