Arancini with prosciutto

Step-by-step cooking

1. Step 1:

   

   It is better to use coarse-grained rice. rice is washed and filled with cold water. Add salt and pour out the saffron as soon as the water boils, if there is no saffron, you can replace it with turmeric. the main thing is not to overcook the rice, it should be al dente.

2. Step 2:

   

   Rice should not be crumbly. as soon as the rice is ready, it needs to be cooled quickly, for this it needs to be dumped into the largest baking tray or just on the table and turned over with a spatula, but do not interfere so that the rice does not fall apart.

3. Step 3:

   

   When the rice has cooled down, add finely grated parmesan and mix, taste and add salt if necessary.

4. Step 4:

   

   Cut mozzarella or any other cheese into cubes, ham or prosciutto into thin plates or small cubes (optional, not essential).

5. Step 5:

   

   Pour 0.5 liters of hot water over three tablespoons of flour and mix. this is necessary so that the arancini, when fried, becomes crispy on the outside and no oil is saturated inside.

7. Step 6:

   

   Now you can call the kids for help, we begin to form arancini. with wet hands, we make a ball out of rice, then push through the recess with our fingers, put a piece of cheese and prosciutto

8. Step 7:

   

   And form a ball about the size of a palm. After dipping in water with flour and then in breadcrumbs.

9. Step 8:

   

   I get 25-27 balls with 1kg of rice. Basically, I freeze half of the aranchines. it can also be done with meat sugo bolnez. frozen green peas are added to the sugo and brought to readiness, then a little sugo and a piece of mozzarella are put into the rice ball, then everything repeats.

10. Step 9:

    

    I have a fryer for 2 liters of oil, if you fry in a cauldron, use so much oil that the orancini are completely covered with oil. It is better to use refined oils (sunflower, cucumbers or peanuts), if you mix different types of oils, they will smoke very much because the combustion temperatures are different (do not use olive oil for deep frying, the combustion temperature is low).fry the arancini until golden brown.to make the products crispy, fry in small portions.

11. Step 10:

    

    Bon appetit!