Rice for risotto, 500 g
Saffron, 1 small paper bag
Eggs, 3 yolks
Mandara Buffalo Butter, 40 g
Aubergine, 1, big enough
Mandara Buffalo Mozzarella, 200 g
Extravirgin olive oil
- Wash the aubergine and cover it with salt to overcome bitterness.
- In the meanwhile, let’s cook the rice. Boil it in salted water. The ideal is not to use too much water so that the rice stays compact and can be worked more easily. Once the rice has absorbed the water, we can drain it. Wait for it to cool and then add butter, the three egg yolks and saffron. Once it takes a beautiful yellow color, put it aside and let it cool to room temperature.
- While the rice is cooling, cut the aubergine into little cubes and fry it in hot oil. Once all dices are fried, put them on absorbent paper and salt them.
- Prepare the tomato sauce the way you like. Once it is ready, mix it with the fried aubergine dices.
- Now all the ingredients are ready! Prepare the bowls for a better organization of your work: put the beaten eggs in a bowl, drained and diced mozzarella in another bowl, breadcrumbs in the third bowl. With your hands slightly moistened put some rice on one palm and level it, put the Mandara buffalo mozzarella and the aubergine sauce in the center of the levelled rice, and then slightly close the rice in both hands to give it a round shape.
- Fill a large frying pan with plenty of olive oil: it must be deep enough so that our arancini can be deep-fried.
- Dip the arancini in the beaten egg first, and then in breadcrumbs. Fry them and then let them drain on absorbent paper