INGREDIENTS

1 1/2 cups cooked white rice, cooled

85 grams NAVARRO® Parmesan Cheese 

3 Eggs

50 grams NAVARRO® Manchego Cheese

1/2 cup thick breadcrumbs

2 cups kitchen oil

DRESSING

3 tablespoon honey

1/2 tablespoon mustard

PREPARATION

1. Chop Manchego NAVARRO® cheese in small cubes of 1.5 cm, leave it in refrigeration.

2. Combine rice, NAVARRO® Parmesan Cheese and 1 egg in a bowl, use your hands to make the mixture. Make small balls with the mixture and put 2 pieces of cheese in the center, pressing firmly, keep refrigerated.

3. Beat the remaining 2 eggs. Dip each arancini in the egg, then pass through the breadcrumbs, pressing well and removing the excess.

4. In a pan, put enough oil to heat to 180ºC, add 2 to 3 pieces of arancinis, when golden, place them in a tray with absorbent paper. Repeat the process until finishing with the remaining pieces.

5. Mix honey and mustard, set aside.

6. Serve garnished by dressing.