INGREDIENTS
For the external breading:
- 500 grams rice suitable for Arancine
- 2 eggs
- 200 grams of grated Parmigiano cheese
- 100 grams butter
For the filling:
- 200 grams béchamel
- Nutmeg
- 150 grams mozzarella
- 200 grams cooked ham
- Salt and white pepper
For the batter:
- 3 dl water and 200 grams (in Italy, Flour 00)
For the breading:
- breadcrumbing
For frying:
- Peanut oil (about a litre)
PREPARATION
First prepare a rather liquid batter, whisking flour and water together. Leave to rest. Thus boil the rice in abundant salted water. Drain it and season it with butter, a pinch of pepper and Parmigiano cheese. Mix everything and cool. Add the beaten eggs and set aside. While the rice cools down, pour the béchamel into a bowl and join the diced cheese and the diced ham. Adjust salt and pepper. Take part of the rice in your hands. Press the central part, so as to obtain a small shape of basin, in which you are going to put a spoon of the filling. Close the mixture with some other rice, forming a ball of an orange size. Take care to compact the rice well, to prevent the filling from coming out during cooking. Pass Arancina first into the batter and then in breadcrumbs, making it adheres well. Pour abundant oil in a pot with high edges. Immerse a few Arancine at a time in the hot oil, gently turning them, so that they take colour from all sides. When they have taken a nice golden colour, pull them out with a spoon and put them to dry on absorbent paper. Serve hot.
