Arancini, Butter, Parmesan Cheese & Mozzarella

This recipe by Chef Peter Brunel for Tinkoff Team’s athletes can be prepared in minutes but can give you the necessary energy for several hours of racing.

Ingredients for 4 people:

500g or 3cups of Acquerello Rice
150g or 3/4cup of butter
80g or 1/4cup of Parmesan cheese
150g or 3/4cup of white flour
100g or 1/2cup of mozzarella
4 eggs
Bread crumbs
Sunflower oil


Dice the mozzarella. Cook the Acquerello rice in boiling water for 13 minutes. Drain the rice and mix it with the butter and the parmesan cheese.

Wet the tips of your fingers and pick up a handful of the cooked Acquerello rice. Place a 10/15g of diced mozzarella in the centre of the rice and form it into a ball. Roll the ball of rice in flour, beaten egg and bread crumbs.

Fry the arancini for 3/4 minutes until they are golden. Serve hot.

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