Preparation time: Overnight
Cooking time: 20 minutes + frying the next day

Arancini, fried breaded rice balls, are a Sicilian specialty. In this version they are filled with St. Nectaire cheese - delicious!

The day before

1. Prepare the rice. Sauté a chopped shallot in olive oil. Add the rice and sauté for 1 minute, stirring constantly.
2. Add the hot broth and cook for 14-15 minutes, until the liquid has been almost all absorbed.
3. Add 75 g St. Nectaire in pieces, the butter and peas. Stir the mixture over the heat for 2 minutes. Set aside in a cold place.

The next day

1. Form the rice mixture into about 20 balls.
2. Flatten them slightly in your hand and put a cube of St. Nectaire cheese on top. Bring up the edges to enclose the cheese and form into a ball.
3. Beat and season the eggs. Coat the balls in the egg, then roll in bread crumbs.
4. Fry the arancini in hot oil, cooking them in several batches, until nicely browned, about 4 minutes per batch.

Serve the arancini hot, while the cheese is still runny.