Double filling of melted mozzarella and first quality cooked ham: irresistible for young and old. An inviting combination from a melting effect.
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:
- ½ litre béchamel
- 120 grams grated Parmigiano cheese
- 200 grams Mozzarella
- 300 grams well dry sautéed mushrooms
- 100 grams butter
For the batter:
- 4 dl water and 200 grams of flour (in Italy, Flour 00)
For the breading:
- breadcrumbing
For frying:
- Peanut oil
PREPARATION
Mix the grated Parmigiano cheese with the béchamel, previously prepared.
Then, add the diced mozzarella and the sautéed mushrooms with oil, garlic and parsley. Then, 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, mix and set aside. While the rice cools, season the filling with 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, giving it an ovoid shape. 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, extract Arancine with mushrooms with a skimmer and put them to dry on absorbent paper. Serve hot.
