Dice the mozzarella. Cook the Acquerello rice in boiling water for 13 minutes. Drain the rice and mix it with the butter and the parmesan cheese. Wet the tips of your fingers and pick up a handful of the cooked Acquarello rice. Place a 10/15g of diced mozzarella in the centre of the rice and form it into a ball. Roll the ball of rice in flour, beaten egg and breadcrumbs. Fry the arancini for 3/4 minutes until they are golden. Serve hot.
Se continui ad utilizzare questo sito acconsentirai l'utilizzo dei cookie.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.