Arancini di riso

Arancini di riso
Prepare ingredients.
Add 1-2 pinches of saffron powder to 800-1000 milliliters of beef broth.
Prepare 300-500 grams of arborio rice in a cooking pot.
Add the beef broth.
Stir briefly.
Turn heat to high position.
Bring to boil.
Turn heat to a lowest level.
Cover the cooking pot and simmer for 15-20 minutes.
Chop 1 onion finely.
Chop 2 tomatoes into small pieces.
Heat 1-2 tablespoons of olive oil in a wok.
Put the onion into the hot oil.
Add 200 grams of minced beef.
Add 100 grams of frozen pea.
Add chopped tomato.
Add 1 tablespoon of tomato paste.
Add 1-2 teaspoons of salt.
Add 1/2-1 teaspoon of pepper powder.
Cook until very tender, about 5-10 minutes, stirring occasionally.
Add 2 tablespoons of butter to the risotto.
Add 40-50 grams of grated parmesan cheese.
Mix in gently and then leave to cool.
Cut 100 grams of cheese into small cubes.
Add 1-2 eggs to the cooled risotto and mix it evenly.
To form the arancini, scoop a portion of the cooled risotto into your hand.
Spoon 1 tablespoon of the ragout into the centre.
Add 1 small cube of cheese.
Wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
Prepare 100 grams of bread crumbs.
Prepare 1-2 egg white.
Carefully dip each arancini ball into the egg ...
... and the crumbs.
Ensuring the rice is completely coated.
Set aside.
Heat the cooking oil (for deep-frying).
Put the arancini balls into the hot oil.
Fry until golden brown and crispy.
Remove from the heat and let it cool down a bit.
Transfer to a double layer of kitchen paper to drain.
Serve.

Description

Arancini di riso are the rice croquettes with ground meat fillings that Sicilians consume as snacks.

Ingredients

300 grams arborio rice (300-500 grams)
800 milliliters beef broth (800-1000 ml)
1 pinch saffron powder (1-2 pinches)
1 tablespoon butter (1-2 tablespoons)
40 grams grated parmesan cheese (40-50 grams)
3 eggs (3-4)
1 onion
200 grams minced beef (or minced pork)
1 tablespoon olive oil (1-2 tablespoons)
100 grams pea (or frozen pea)
2 tomatoes
1 tablespoon tomato paste
100 grams cheese
100 grams breadcrumbs
1 teaspoon salt (1-2 teaspoons)
1⁄2 teaspoon pepper powder (1/2-1 teaspoon)
  cooking oil (for deep-frying)