Time: 120 minuti
Difficulty: Media

Ingredients for 4 people
500 g of millet in grains
3 bags of saffron
2 eggs
3 egg yolks
30 g of butter delatosato
25 g gluten-free rice flour
½ whole milk
80 g of grated pecorino without lactose
250 g of gluten-free cooked ham without lactose
250 g of mozzarella for gluten-free lactose-free pizza
250 g gluten-free breadcrumbs
3 peanut oil
fine salt
nutmeg
Ground black pepper

Method:

Rinse the millet well and let it dry well.
Boil a saucepan and boil with the 3 saffron sachets, cook the millet in water, add salt and leave for about 15 minutes.
Drain the millet from the heat, transfer the preparation onto a marble or steel surface, leveling it well with a spatula and allow to cool completely; pick up the millet and carefully mix 3 egg yolks.
Pour the milk into a saucepan, bring it almost to a boil, and add a pinch of salt, a pinch of pepper and a grated nutmeg; in a second saucepan, pour the melted butter into a bowl, add the gluten-free flour and mix it with a whisk. Add the milk to the gluten-free butter and flour mixture, pouring it into a string, continuing to mix with a whisk, and thicken the béchamel over a soft flame. Leave to stand at room temperature.
Then take a piece of millet, pressing it on the hand in order to obtain a thin layer and, keeping the hand rather collected, form a hollow in the hand with the millet where to place the gluten-free cooked ham and the gluten-free mozzarella cut into cubes. Pack the arancino by closing the hand and gently shaping it, then pass it in the remaining beaten eggs and then in the breadcrumbs.
Proceed in this way until the ingredients are finished, then let the arancini rest in the refrigerator for 45 minutes.
Fry them in abundant oil at 170-180 ° C and cook until they are evenly browned; take them with a skimmer, transfer them to absorbent kitchen paper, so that they lose excess oil, and serve them hot.