The arancini of palermo
Instructions
Prepare a saffron risotto toasting the rice with olive oil and chopped onion, cooking with broth and adding the Saffron; allow it to cool.
Prepare ground beef ragout sear right in pan with oil and chopped onion Golden already, joining the peas and tomato paste; lead to moderate flame cooking.
Do large meatballs with rice, stuffed with the meat sauce and get the balls; pass them in the water and flour in bread crumbs and fry them.
Salt and pepper to taste.
Ingredients and dosing for 4 persons
- 200 g of rice
- 50 g of minced beef
- 20 g of frozen peas
- 50 g of mozzarella
- 50 g of ham
- 100 cl of vegetable broth
- 20 g of butter
- 1 G = = Saffron
- 20 g of tomato paste
- Breadcrumbs
- Flour
- Frying oil
- Olive oil
- Salt
- Pepper