Arancini di riso (3)
Instructions
Clean and slice the chicken ingredients.
In a terracotta casserole saute the chopped onion in butter flavored with 1 leaf of Sage.
Add the meat and ingredients and when I put the salt flavored.
Let simmer for 15 minutes and in the meantime boil the rice in boiling broth 100 cl salty so that when cooked the liquid is completely absorbed.
Pour the rice into a bowl and mixed it with the cheese and 2 eggs, allow to cool.
Collect in the Palm of your hand a spoonful of rice, make a small hollow in the Center and put a little gravy.
Cover with another spoonful of rice and press between your palms, date to the mixture in the form of an orange.
Continue the operation until exhaustion ingredients; pass the croquettes in flour, beaten egg, salt in bread crumbs and FRY in plenty of hot oil or lard.
Drain them on kitchen paper so that lose the superfluous oil and arrange in pyramid on a platter and serve hot.
Ingredients and dosing for 4 persons
- 500 g of rice
- 200 g of chopped veal
- 100 g of chicken giblets
- 50 g of parmigiano-reggiano
- 2 eggs
- 1 onion
- 1 leaf sage
- Breadcrumbs
- Flour
- 100 cl of broth
- Lard (or olive oil)
- 1 walnut butter
- Salt