Ingredients:
- 50 cl vegetable broth
- 280 g long grain rice
- 50 g butter
- 3 eggs
- 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
Directions:
- 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.
Serves: 4
Preparation time: 20 min
Cooking time: 25 min
Difficulty level: Easy