Arancini Di Riso
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g risotto rice
- 750 ml meat stock
- 1 bag saffron
- 40 g butter
- 50 g cheese, rated
- 2 small egg (s)
- 1 small onion (s)
- 100 g pork fillet (s)
- 1 tablespoon olive oil
- 100 g peas
- 2 tomato (s), peeled.
- salt and pepper
- 2 teaspoons tomato paste
- 100 g cheese in one piece (like Emmentaler)
- 2 tablespoon breadcrumbs
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Cook the rice with half of the broth. Dissolve the saffron in the rest of the hot broth and add to the rice.
- When the rice is grainy, remove the pan and stir in the butter and grated cheese. Let the rice cool slightly and stir in an egg.
- Chop the onion and meat and fry in oil until golden brown. Add the peas and the peeled chopped tomatoes, tomato paste, salt and pepper and let cook until a creamy mixture is formed.
- Cut the cheese into small cubes.
- You take a handful of rice, add some of the meat mixture and the cheese cubes in the middle, and form a ball that looks like a small orange. Shape another 7 small oranges in the same way. Beat the egg on a deep plate. Roll the balls first in egg, then in breadcrumbs.
- Fry them in hot olive oil until they are evenly golden brown on all sides.
- To decorate, you can stick a bay leaf into the orange.
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