Cacio e pepe arancini: a simple picnic recipe from Emily Roux

Ingredients

• 300 g carnaroli rice
• 70 g unsalted butter (diced)
• 80 g grated pecorino
• 50 g grated parmesan
• 2 g crushed black peppercorns
• 500 ml water (to cook the rice)
• 2 large eggs (beaten)
• 4 heaped tbsp breadcrumbs
• 3 heaped tbsp plain white flour
• Salt (to taste)
• 500 ml sunflower oil (to shallow fry)