Ingredients | Serves 4
Preparation method
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Put the vegetable stock, butter, saffron and salt in a saucepan.
As soon as the stock boils, add the rice, stir well and leave to cook over a low heat. The rice is ready when it has absorbed all the stock. When cooked, pour the rice into a shallow pan, spreading it out evenly to cool it down quickly.
Meanwhile, drain the peas under running water and sauté them in a pan with oil and onion. Add the peas to the meat sauce together with the Provola, Pecorino and Parmesan cheeses when cold and mix well.
As soon as the rice has cooled and is ready to be shaped, proceed with the creation of the balls with a hollow in the middle that will be filled with the stuffing and then closed with the classic shape of an orange. Then blast chill the arancini for about 20 minutes for a perfect result.
In a container, mix the water with the flour and egg to create a batter.
Dip the arancini in the batter and then in the breadcrumbs before frying them in hot oil at 180°C. Once they are golden brown, they are ready.
Prepared with ROBO products
Altre deliziose idee per te
30 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
