Rustic arancini
Instructions
Chop the onion and fry it in a pan with butter 20 g, moderate heat until it starts to stain.
At this point add the chicken livers, cleaned and cut into pieces, let them stand for 5-6 minutes, then add the peas, tomato sauce and the hot broth, add salt and simmer over low heat for 25-30 minutes.
In a bowl place the boiled rice, a beaten egg, grated Parmesan cheese and the remaining butter, stir well to mix everything together, then derive from composed many balls, using the appropriate tool.
Inserted into each of the filling slightly arancino prepared, with the help of a teaspoon.
Passed all the balls before another egg, slammed and salty, then in bread crumbs, and FRY in a pan with hot oil, moderate heat until nicely Golden.
Remove from pan and place on a sheet of absorbent paper towel to remove excess absorbed grease, then transfer to a serving dish and serve very hot.
Note: tasty and easy to make, these balls can also be prepared with leftover risotto; the latter fact soften with a little hot broth makes the balls even more tasty.
Ingredients and dosing for 6 persons
- 300 g of boiled rice
- 250 g of peas
- 1/2 small onion
- 3 tablespoons of tomato sauce
- 2 eggs
- 70 g of butter
- 50 g of grated parmesan cheese
- 1 glass of broth
- 4 chicken livers
- 100 g of breadcrumbs
- Frying oil
- Salt