Ingredients

• 500 g rice
• 150 g shelled peas
• 100 g chicken giblets
• 100 g minced veal pulp
• 70 g butter
• 2 eggs
• 1 onion
• bread crumbs
• cheese
• parsley
• basil
• saffron powder
• flour
• tomato concentrate
• peanut oil
• extra virgin olive oil
• salt
• pepper

To prepare rice arancini with meat sauce, clean the chicken giblets and cut into small pieces. Brown them together with the veal pulp and the peas in a pan with 3 tablespoons of extra virgin olive oil, a knob of butter and the sliced ​​onion.
Add after 5 minutes 1 tablespoon of tomato paste diluted in 400 g of water and seasoned with chopped parsley and basil. Salt, pepper and cook for about 1 hour, until the ragù has dried.
Bake the rice in 1 liter of boiling salted water, until it has completely dried (it will take about 10 minutes). Turn off and season with 50 g of butter, 1 sachet of saffron and 3 tablespoons of grated caciocavallo.
formed arancini with rice, lukewarm, (usually have a pear shape) and fill them with 1 spoonful of ragù; close them and pass them in the flour.
Intingeteli in 2 beaten eggs, then pass them in the breadcrumbs.
Fry arancini in plenty of hot peanut oil, for about 5 minutes, until golden brown. Drain them on kitchen paper.

Other Recipes you can read:

• Mint and lemon scented risotto recipe – Italian cuisine reinvented ..

  Loved by adults and children alike, the resolved it is a dessert widespread throughout the world and also much loved in Italy, especially in the North where there is ..

• Pistachio rice arancini – Italian cuisine reinvented by Gordon Ramsay

  Brown the chopped onion with the butter in a non-stick pan.Add the rice and let it toast, then add the hot broth little by little and cook. In the meantime, ..

• Freshness and colors at the table: basmati rice bowl – ..

  This is a recipe that will take you step by step to combine flavors and textures. There prawn bowl with ..