- vialone nano rice 1.5 kg
- Water 1.5 liters
- Salt
- Butter 100 g
- Saffron 3 sachet
- Grana cheese 200 gr
- Cooked ham
- Mozzarella
- Flour 600 gr
- Water 900 gr
- Breadcrumbs
Bring water to boil, salt it and pour in the rice, which will absorb all the water as it cooks. Pour the saffron dissolved in a little warm water and pour it inside. Mantecare with grana cheese and butter. Spread the rice on a plate and let cool for the filling: cut the cooked ham and mozzarella into cubes create the batter with flour and water. form the arancini with slightly wet hands and put the filling inside. Close the arancini tightly pour them into the flour and water batter and then into breadcrumbs. Fry the arancini in peanut oil.