Mini baked arancini with a melting centre

Ingredients

For 1 serving

• White rice25 g
• Saffronto taste
• Parmigiano Reggiano5 g
• Light mozzarella10 g
• Breadcrumbs5 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring the water for the rice to the boil in a small pan, salt it and dissolve the saffron in it.
2. Add the rice and cook over low heat for about 15 minutes, stirring now and then, until it has absorbed all the water and is dry and sticky.
3. Turn off the heat, stir in the grated Parmigiano Reggiano and spread the rice on a wide plate; let it cool for 10 minutes, until you can shape it. Meanwhile heat a conventional oven to 200 °C.
4. Cut the mozzarella into small cubes and pat them dry with kitchen paper.
5. With wet hands shape 2 balls of rice, push a cube of mozzarella into the centre of each and close them up well, pressing firmly; roll them in the breadcrumbs.
6. Place them on a tray lined with baking paper and bake for 18 minutes, until the coating is golden and crisp.