ARANCINE DI RISO with ham and emmental recipe Italian cuisine EASY

Arancine is one of the most appreciated Sicilian Italian recipes and known worldwide for their goodness. The arancine are fried rice balls that can be stuffed in a thousand ways: from the classic sauce with peas to the filling with mushrooms.
Today we prepare together the arancine with mortadella and Emmental filling.
A really simple recipe, crispy outside and with a soft filling streaky inside, so why not try to make them at home.
🍚 for the recipe of the arancine, you can prepare the rice the day before and the same thing applies to the preparation of the béchamel sauce: in this way the rice will compact and at the same time will flavor and the béchamel sauce will reach the right consistency.
The Sicilian arancine are a street food typical of the Sicilian cuisine loved for their rich flavor and their irresistible crispness. These delicious morsels consist of balls prepared with saffron rice whose inside contains a creamy and stringy heart. In this recipe I propose them with a more delicate filling, based on mortadella and cheese.
To prepare arancini, it is not necessary to prepare the classic saffron risotto, but rice is simply boiled in water enriched with saffron. It is very important to let the rice cool and firm in a pan once cooked. The same goes for the filling, in fact it is good to prepare the béchamel sauce the day before and let it firm in the refrigerator.
Once the rice has cooled, take the required amount with wet hands and form a hollow ball in the center. This cavity is filled with the desired filling and the arancino is closed with more rice. After giving the classic elongated shape, the balls are breaded and fried in plenty of hot oil until golden and crunchy.
The ideal is to taste the freshly fried, hot and streaky arancini 🍘
INGREDIENTS for 6 Arancine:
250 g Rice
650 g Water
1 Nut
1 sachet of saffron
2 pieces of butter
40 g grated Parmesan cheese
🔸 FOR THE FILLING:
Bechamel
150 g Mortadella
150 g Emmental
🔸FOR THE BÉCHAMEL SAUCE:
50 g Butter
60 g Flour
500 ml Milk
Salt
Nutmeg
🔸BREADING:
50 g Flour
100 ml Water
Breadcrumbs
Sunflower seed oil for frying
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[@cottoebuonissimo6569]

Ciao Agnese, sono magnifiche queste arancine. Da provare🥰🥰🥰🥰

[@In.cucina.con.Agnese]

Ciao Mara grazie mille cara ❤️

[@linapuccio7286]

Ciao Agnese, che sfere perfette! 👍🏻👍🏻😋🤩 saranno buonissimeeeee

[@In.cucina.con.Agnese]

grazie ❤️

[@mariamori6945]

Bravissima, ne ho viste tante di ricette di arancine, ma questa è facile nel procedimento e nella spiegazione.👍😋😘

[@In.cucina.con.Agnese]

Grazie mille ❤️ si si è facilissima come ricetta! Poi la puoi personalizzare con mille ripieni 🥰🥰🥰

[@sangeetarasmairashoi5168]

Outstanding super ❤❤❤

[@In.cucina.con.Agnese]

thank you so much 🙏🏻🙏🏻🙏🏻

[@GiovannaMar]

Solo a guardarle mi viene l'acquolina, bravissima 👏🏻👏🏻

[@In.cucina.con.Agnese]

grazie mille cara ❤️

[@rosyhome3497]

Mamma mia Agnese che fameeeee buone brava 👍👍😘

[@In.cucina.con.Agnese]

grazie Rosy ❤️

[@sofiaSofya]

Ciao Agnese l'ho fatta poi la focaccia e ti faccio i complimenti xké nn mi è mai venuta così. Questo fine settimana provo questi ma tanto so già che saranno buonissimi 😍 grazie x la ricetta 😘

[@In.cucina.con.Agnese]

buongiorno cara mi fa piacere che ti sia piaciuta 🙏🏻