Arancini are riceballs from risotto leftovers combined with cheese and then fried. With this recipe you can bake them in the oven.

Step 1: Equipment:

Casserole
Sauce pan
Baking paper
Scoop
Bowl
Plate

Step 2: Ingredients:

1 cup risotto rice
1 cup parmesan, grated
1 egg
1 cultivated onion
2 teaspoons stock
1 dry ciabatta, pulverized (or 75 grams of breadcrumbs)
100 grams mozzarella
1 teaspoon thyme (or anything to season)
1 tablespoon olive oil

Step 3: Instructions:

Mix the stock with 1 liter of water and simmer in the saucepan. Saute the oil in the casserole and add the sliced oinion. Sweat for 3 minutes and add the risotto rice. Add a scoop of the simmering stock to the rice and stir constantly until the liquid is absorbed. Repeat until all the stock is absorbed by the rice.

Step 4: Mixing:

Preheat oven to 180°C/350°F. Place the rice in a bowl and let it cool down until its lukewarm. Crack the egg and whisk egg white with the yolk. Mix the rice with the egg, parmesan and thyme.

Step 5: Rolling:

Slice the mozzarella into cubes of 1cm. Use wet hands to take a handful of the risotto. Place a mozzarella cube into the rice and shape into a ball. Then roll the ball in the breadcrumbs on a plate.

Step 6: Baking:

Place the ball on the tray with baking paper. When all balls are prepared, bake in oven for 10 minutes (180°C/350°F). Flip them over and bake them for another 8 minutes.