Ingredients for 20 arancini:
For the lining:
500g of rice for arancini, 2 eggs, 200g grated parmesan, 100 g butter.
For the filling:
200 g of bechamel, nutmeg, 150 g of scamorza cheese or mozzarella, 200 g of cooked ham, 100 g of peas already boiled, salt and white pepper.
For the batter:
3 dl of water and 200 g of flour 00.
For the breading:
peanut oil (approximately one liter)
How to Make Arancini to butter
First of all prepare the batter fairly liquid, beating together flour and water.
Leave to rest.
Boil, and then, the rice in salted water.
Drain and dress with the butter, a pinch of pepper and parmesan cheese.
Mix everything well and leave to cool.
Add the beaten eggs and set aside.
While the rice is cooled, pour the béchamel sauce in a bowl and add the cheese, diced, the ham and peas.
Season with salt and pepper.
Take a part of the rice in his hand.
Pressing the central part, in order to obtain a small basin, in which must be introduced a tablespoon of filling. Close the compound with other rice, forming a ball the size of an orange.
Be sure to compact the rice well, to prevent the filling from leaking out during cooking.
Pass the arancino first into the batter and then into bread crumbs, causing it to adhere well.
Pour plenty of oil in a pot by high edges.
Soak a few arancini for time in the hot oil, turning gently, so that they take color on all sides.
When nicely browned, remove them with a slotted spoon and put to dry on absorbent paper.
Some cooks add sicilian a sachet of saffron to the cooking water in rice.
Arancini to butter is a classic sicilian recipe.
The italian name of the Arancini to butter is Arancini al burro.
*We apologize for possible translation mistakes.*