50 cl vegetable broth
280 g long grain rice
50 g butter
2 tbsp. potato starch
½ bunch of chopped parsley
80 g diced Emmental cheese
80 g bread crumbs
Spices of your choice
Salt and freshly ground pepper to taste
Add the rice and butter to a medium saucepan. Cover with the vegetable broth and cook until all the liquid is absorbed. Pour the cooked rice into a salad bowl to cool.
Once cooled, add the eggs, potato starch and the chopped parsley and combine thoroughly. Add the spices of your choice and adjust the seasoning to suit your palate.
Shape the rice mixture into golf ball-sized balls and press a small cube of the Emmental cheese into the middle of each. Make sure each rice ball is sealed.
From there, roll the arancini in the breadcrumbs and fry in a deep fryer or skillet until golden brown.