Arancini - Rice Balls with Mozzarella

I fry the garlic, then coat the rice in the fat and boil it normally in broth, adding the black pepper. Once it is cooked and has absorbed all the water, add the butter and fry for a few seconds while stirring.

Add the grated parmesan, stir until it melts and remove from the heat. Let the mixture cool completely.

In a bowl beat the egg, add the chopped basil. Add black pepper, the grated kashkaval, a pinch of salt and stir. Add the cooled rice and breadcrumbs to this mixture until you get a meatball-like consistency.

Refrigerate for a few hours or overnight. With wet hands take about 1 tablespoon of the mixture. Place it on your palm and flatten. Put some mozzarella, pre-cut into cubes, in the middle and cover with a little more rice.

Shape into balls and roll them in the flour (I put a little basil in there too). Pour A LOT of fat (enough to fully submerge the balls) into a pot and heat it well (180 C for frying). Dip each ball in beaten eggs and finally in breadcrumbs mixed with paprika.

I use the large slotted spoon for cream soups. I put in as many balls as it can hold, dip it into the fat without emptying it and immediately take them out onto kitchen paper. Serve with a sauce to your taste! Mine is store-bought :)