Arancini

Ingredients

• Salt
• bay leaf
• 350 g long grain rice
• 1 can saffron (0.1 g)
• 50 g grated Parmesan
• 2 tbsp butter
• 3 eggs
• pepper (ground)
• 200 g Gorgonzola
• 3 tbsp Flour
• 80 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1.

   Bring about 600 ml salted water and the bay leaf to a boil in a pot, add the rice and simmer on low heat while stirring frequently for about 20 minutes until it has absorbed the liquid. Dissolve the saffron in 2 tbsp warm water and stir into the rice with the parmesan; let cool slightly, then mix in the butter and one egg.

2. 2.

   For breading, whisk the remaining eggs lightly salted and peppered in a shallow dish. Cut the cheese into small cubes.

3. 3.

   Take walnut‑sized portions of the cooled rice, shape them into balls. Press a pocket into the center with your finger, fill with a few cheese cubes, and reshape into a ball. Coat each ball in flour, dip in egg, then roll in breadcrumbs.

4. 4.

   Fry the portions in hot oil for 3–4 minutes until golden brown. Drain on paper towels and serve.