Arancini di riso (2)
Instructions
Fry the onion in butter and 30 g of oil.
Combine ingredients, calf and peas.
To season, combine the sauce diluted in a ladle of broth with chopped herbs.
Season with salt and pepper.
Let thicken.
Firm 1 egg.
Cook the rice al dente and dry incorporate 60 g butter, 1 egg, saffron, cheese.
Get large meatballs.
Practice in each hole and fill with sauce and boiled egg.
Flour, beaten egg and through frying.
Ingredients and dosing for 8 persons
- 400 g of rice
- 200 g of peas
- 130 g of chicken ingredients
- 130 g of chopped veal
- 90 g of butter
- 4 eggs
- Breadcrumbs
- Grated cheese
- 1 onion
- Celery
- Parsley
- Basil
- Broth
- Tomato sauce
- Saffron
- Olive oil
- Flour
- Salt
- Pepper