Arancini di riso 02

00199 ARANCINE of RICE INGREDIENTS for 6 people: 300 g of rice; 150 g of peas; 100 g minced veal meat; 70 g butter; 2 eggs; bread and grated cheese; 1/2 onion; parsley, celery, Basil; Saffron; broth; 300 g of tomatoes; olive oil; frying oil or lard; white flour; salt, pepper.

Pour into a saucepan three tablespoons of olive oil and 20 g of butter, place the pan on the fire and let them fry the thinly sliced half an onion.

Add the minced meat and the shelled peas.

Stir it and after a few minutes add the chopped tomato, chopped parsley, celery and basil.

Add salt and pepper and continue cooking until the sauce has thickened greatly.

Cook the rice in 1/2 l of boiling water: keep in mind that rice should be slightly al dente and retired at the end of cooking should have absorbed all the water; for this reason it is good to cook the rice in a little water and if you ever add any further.

Remove the Pan from heat and stir in 50 g of butter rice, a pinch of Saffron.

When the rice has cooled add three tablespoons of cheese and an egg, mix well.

Obtained from the mixture of large meatballs about like a Tangerine.

At the center of each formed a cavity and fill it with a little prepared sauce, close the cavity with rice.

Passed the arancini so obtained first in flour, then in beaten egg and then in bread crumbs.

FRY in plenty of oil (or lard boiling), drain and place them on absorbent kitchen paper.

Place in a serving dish and serve.