Arancini di riso with swordfish

15363 RICE ARANCINI with SWORDFISH 40 minutes Preparation 20 minutes, Trouble Cooking INGREDIENTS for 4 people: 250 g of round grain rice for risotto, 30 g of grated cheese 20 g butter, 200 g of swordfish, a spoonful of capers in vinegar, 2 anchovy fillets in oil, a tablespoon of olive oil, a clove of chopped garlic, flour, bread crumbs, 2 eggsoil for frying. Bring to a boil a pot with salted water and cook the rice for the time indicated on the package. Incorporated, stirring well, cheese and butter, and let cool. Heat the oil in a small frying pan and Brown the garlic, add the diced swordfish, capers and anchovy fillets. Cook for a few minutes until the fish begins to rosolarsi. Place in 3 different bowls of flour, breadcrumbs and beaten eggs. Working the rice with your hands formed the arancini, and place a small amount of swordfish. When all balls are ready, sprinkle with flour, then wet your hair in the egg and then toss them in the breadcrumbs. Heat plenty of oil in a frying pan, dip the croquettes and FRY until golden brown. Place on absorbent paper towels to remove excess oil and serve.