Rice Balls Stuffed with Mozzarella (Arancini)
Peel and finely dice the carrot. Melt the butter in a saucepan and saute the carrot stirring occasionally until tender, 2-3 minutes. Add the rice and sauté, stirring until well coated. Pour in water to cover the rice by about a finger's width. Season with salt, bring to a boil, cover and cook over low heat until the rice is tender, about 20 minutes.
Put the rice in a bowl and let cool. Stir in the yolks and the cornstarch, season with salt and pepper. Cut the mozzarella into small cubes.
With moistened hands, form small balls of rice and poke a mozzarella cube into each rice ball making sure it's enclosed. Dip the balls in the breadcrumbs. Heat the butter or oil in a saucepan to 170°C (approximately 340°F) and working in batches fry the rice balls until golden brown about 3 minutes. Drain on paper towels and serve.