Arancini Recipe

• 200 g Arborio Rice
• ½ liter Water
• 250 ml Tomato Juice
• 1 tbsp Butter
• 1 tsp chopped Garlic
• 2-3 Saffron Strands
• 150 ml White Wine
• 50 g grated Parmesan
• 125 g fresh Mozzarella (cut into 1 cm cubes)
• 1 cup dried Breadcrumbs
• Salt (to taste)
• Vegetable Oil (for frying)

• Heat butter in a large pan and fry rice with garlic for 2-3 minutes.
• Add white wine, saffron, and half of the water. Stir and simmer on low heat until the liquid is completely absorbed.
• Add remaining water, tomato juice, and salt. Stir until the liquid is absorbed in.
• Mix in Parmesan cheese and transfer to a bowl. Leave until slightly warm.
• Smash the mixture slightly and shape into 4 balls.
• Make a hole into each ball and fill with mozzarella cubes.
• Seal the balls around the cheese and roll into breadcrumbs.
• Heat oil in a frying pan and fry the balls, until golden brown from all sides.
• Remove from the pan and place on an absorbing sheet.
• Serve hot.