Mushroom Arancini with Occelli® Butter and Occelli Tuma dla Paja®

First, put the rice to boil in a little more than 1 litre of boiling salted water, for more or less 15 minutes: at the end the cooking water must be completely absorbed, so that the rice is compact.
Once cooked, add 50 g of Occelli® butter cut into cubes and the grated Parmigiano Reggiano to the rice, mixing well. Transfer the rice to a tray and leave to cool.

In the meantime, prepare the mushrooms. First remove any soil residue by rubbing them gently with a slightly damp cloth. After removing the final part of the stems, cut them into small cubes.
Peel the garlic clove and fry it for a couple of minutes in a pan, then remove it and add the diced mushrooms. Cook for about 7 minutes: just before turning off the heat, season with salt and pepper and also add a sprinkling of chopped parsley. Set aside to cool.

Once the rice is cold, finish preparing the filling by cutting the Tuma dla Paja® into small cubes and the remaining 100 g of butter.
Now, start making the arancini: take a ball of rice, spoon it into your hand and stuff it by placing a teaspoon of mushrooms in the center, a few cubes of cheese and butter. Close by placing another handful of rice on top of the filling and working it all together to form a compact ball (to prevent the rice from sticking to your hands, wet them every now and then with a little cold water).
Once all the arancini have been formed, beat the eggs in a bowl and arrange some breadcrumbs on a plate.

Then bread the arancini (arancine, if you prefer): first pass them in the egg, then in the breadcrumbs, covering them evenly. Now you can fry them in plenty of boiling seed oil, until golden brown (turning them every now and then to make them brown well and evenly).
As you remove them from the cooking oil, place them on a tray lined with absorbent paper, so as to eliminate the excess oil. Enjoy them hot or warm!