Arancini with Mozzarella

Rinse the rice thoroughly and drain it in a colander to remove all excess water.

In a saucepan, heat olive oil, then add the rice. Constantly stirring, sauté the rice for about three minutes.

Very carefully, pour 2 cups of water into the saucepan with the rice, then immediately reduce the heat to a minimum. Do not stir the rice anymore. Cover it with a lid and let it cook for 15 minutes.

Turn the white bread into breadcrumbs using a blender.

Add heavy cream to the cooked rice and mix well.

To the cooled rice, add chopped herbs without stems (basil, parsley, dill), one egg, salt, and pepper. Mix well.

Add the breadcrumbs. Then, add the Parmesan cheese and mix again.

Shape the arancini; it's better to moisten your hands with water for convenience. Form a tight ball and place a piece of mozzarella inside.

Beat two chicken eggs until frothy and add a pinch of salt.

Dip each ball into the beaten eggs on all sides, then coat them in breadcrumbs and lower them into the hot oil to fry a few at a time.

The oil should completely cover the balls.

Fry them until they turn golden brown, about 3-4 minutes, turning them occasionally.

Place the cooked arancini on a paper towel to remove excess oil.

Serve the mozzarella arancini hot!