Arancini di riso 03

00318 ARANCINI DI RISO INGREDIENTS for 4 PEOPLE 300 g of rice, 150 g of peas, 100 g chicken ingredients, 100 g of calf pulp, 70 g butter, 3 eggs, bread and grated cheese, 1/2 onion, parsley, celery, basil, saffron, broth, tomato sauce, olive oil, frying oil or lard, flour, salt and pepper.

Pour into a saucepan three tablespoons of olive oil and 20 g butter, saucepan, the sliced onion.

Add the chopped ingredients, meat and peas.

Stir it and after a few minutes add the tomato sauce with a glass of hot broth, add chopped parsley, celery and basil.

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

Hard boil an egg.

Cook the rice in half a litre of boiling water, withdrawn slightly al dente rice and at the end of cooking the rice will have absorbed all the water.

Turn off the heat and add 50 g of butter, a pinch of Saffron, three tablespoons of cheese and egg, stir and derived from the dough balls.

At the center of each formed a cavity and fill it with meat sauce and shredded hard-boiled egg, close with rice.

Passed the arancine in flour, egg and breadcrumbs.

FRY in plenty of oil or lard and posatele, drain on paper towels.

Place in a serving dish and serve.