The Chefs recommend

Arancini with fresh tomatoes and basil leafs

Ingredients (per 4 persons):

For 12 arancini:

  • 1 saffron envelopes
  • 30 gr butter
  • 500 gr Roma Rice
  • 1800 ml water
  • 100 gr Mozzarella (bufala)
  • 200 gr white flour
  • Salt


Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
Spread on a parchment-lined baking sheet and let cool completely. Combine the, mozzarella, fontina in a bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into twelve 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, for 2 hours.
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees Fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
Our recipes have been created by award-winning chef Renato Rizzardi

“La Locanda di Piero” — 2 Stelle Michelin

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