Baked arancini with peas and ham

Ingredients

For 1 serving

• Carnaroli rice70 g
• Saffron1 pinch
• Peas60 g
• Cooked ham40 g
• Light mozzarella30 g
• Eggs1
• Breadcrumbs20 g
• Extra virgin olive oil1 teaspoon
• Mixed salad greens60 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Bring roughly twice the rice's volume of salted water to the boil with the saffron, add the Carnaroli rice and cook over low heat, stirring now and then, for 16–18 minutes, until it has absorbed all the water and is quite dry.
2. Spread it on a wide plate and leave it to cool for 15 minutes: lukewarm rice is much easier to shape.
3. Meanwhile cook the peas in a small pan with a little water and a pinch of salt for 6 minutes, until tender; dice the ham and the light mozzarella and let the mozzarella drain.
4. Preheat a fan oven to 210 °C. Beat the egg, stir half of it into the cooled rice and mix well.
5. With wet hands take a portion of rice, flatten it in your palm, put peas, ham and mozzarella in the middle and close it into a ball; repeat to make 3 arancini. Roll them in the remaining egg and then in the breadcrumbs.
6. Arrange them on a tray lined with baking paper, drizzle with the oil and bake for 20 minutes, until golden and crisp; serve with the washed mixed salad.