Source: ricette.donnamoderna.com

Presentation

A first course, or optionally a main dish, made of arancini prepared with saffron risotto, filled with mozzarella and cooked ham, and deep-fried.

Ingredients

• 400 g saffron risotto
• 100 g cooked ham
• 5 eggs
• 1 mozzarella
• Flour (as needed)
• Breadcrumbs (as needed)
• Peanut oil (as needed)

Preparation

1. Heat 400 ml of water.
2. When boiling, add salt and saffron.
3. Add the rice and cook until the water is absorbed.
4. Let the rice cool.
5. Dice the mozzarella into cubes about 2 cm wide and drain on paper towels for at least 20 minutes.
6. Dice the cooked ham into 1 cm cubes.
7. Place the cooled saffron risotto in a large bowl and mix with 2 lightly beaten eggs.
8. With moistened hands, take portions of rice and shape them into balls about the size of a walnut.
9. Make a hollow in the center of each ball, fill it with a cube of mozzarella and two cubes of ham, then seal and compact the ball.
10. Beat the remaining eggs in a bowl.
11. Place flour in one plate and breadcrumbs in another. Coat each arancino first in flour, then in the beaten egg, and finally in breadcrumbs.
12. Heat plenty of peanut oil in a pan and fry the ham and mozzarella arancini in small batches for 3–4 minutes, turning halfway through cooking, until golden.
13. Drain on absorbent paper for fried foods and serve immediately.

Allergens

• Rice: Common allergy in East Asia, rare in Italy and Europe. Possible cross-reaction with grasses.
• Saffron: Rare but possible allergy.
• Egg: Listed among allergens in EU Regulation 1169/2011.
• Mozzarella: Contains dairy allergens.
• Flour: Contains gluten from cereals listed in EU Regulation 1169/2011.
• Breadcrumbs: Contain gluten from cereals listed in EU Regulation 1169/2011.
• Peanut oil: Peanuts are listed among allergens in EU Regulation 1169/2011.

Notes

• For children, reduce the size of ingredients to match the size of the rice grains.

Safety / Intended Use

• Suitable for individuals with mucositis (only if well-cooked), xerostomia (dry mouth, if well-cooked), and dysphagia (if prepared in uniform size and consistency).
• Not recommended in cases of diarrhea, nausea, or vomiting.
• Must be prepared and handled under strict hygienic conditions.