Arancini

Put the cold water, rice, salt, and butter in a non-stick pot and let it cook over medium heat without stirring until the rice has absorbed all the water

Place the rice to cool on a large plate or tray (it must become very cold). If you prefer, you can prepare the rice the night before and store it in the fridge

Moisten your hands and place a walnut-sized amount of rice in your palm, form a ball and fill it with Montasio cubes. Close the arancino by compacting it well, always keeping your hands moist

Dip the arancino first in a fairly liquid batter made with flour and water, then in breadcrumbs.

Fry in plenty of hot oil until golden and let them cool on absorbent paper

Fry in plenty of hot oil until golden and let them cool on absorbent paper