Arancini (Rice Balls)

Place the rice in a saucepan and add 800 ml of water. Salt it, add the turmeric, and cook until the rice is done. If the rice isn't fully cooked but the water has already evaporated, add a little more water. Just be careful not to add too much — the rice should turn out very thick and sticky. Let the cooked rice cool until it is just warm.

Heat a small amount of vegetable oil in a skillet. Add the ground meat and cook for about 5 minutes, breaking it up with a spatula the whole time so it browns evenly.

Season with salt and pepper, add the tomato paste and a couple of spoonfuls of water. Simmer for another 5–10 minutes until the ground meat is fully cooked.

Cut the mozzarella into large cubes.

Add the egg and the finely grated cheese to the cooled rice. Mix thoroughly and add more salt if needed.

Shape the rice balls. Wet your hands well with water, place some rice in your palm, and flatten it out. Place a spoonful of ground meat and a cube of mozzarella in the center.

Wrap the rice around the filling to form a ball.

Dip in the beaten eggs.

Roll in breadcrumbs. Shape all the balls this way, wetting your hands with water each time.

Heat a generous amount of vegetable oil in a skillet or deep fryer until very hot. Add the rice balls and fry until golden brown.

If the balls are not fully submerged in the oil, turn them occasionally so they brown evenly on all sides. Transfer the finished arancini to paper towels to drain the excess oil.

Inside.

These crispy rice balls with their juicy cheesy-meaty filling are sure to impress everyone.