Appetizer/ Meal

Arancini – Bombi tar-Ross

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Arancini - Bombi tar-Ross

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Ingredients

400g arborio rice

1 galss white wine

1.5 litres stock

1 onion

Pinch of saffron threads

20g butter

2 tbsp olive oil

2 tbsp grated parmesan

1 large egg

FOR THE SAUCE

1 chopped onion

Golden Drop Olive Oil

2 cloves garlic minced

400g minced beef

1 tbps rosemary

3 bay leaves

2 glasses red wine

300ml tomato sauce

4tbps kunserva (tomato concentrate)

100g frozen peas

1.5 ltrs sunflower oil

3 eggs seasoned and lightly beaten

200g flour

breadcrumbs

bowl of water

Instructions

1

Fry the onion until soft

2

Add the arborio rice and stir it around then add a glass of white wine and the saffron threads

3

Cook until absorbed and add the stock a ladleful at a time

4

As soon as the rice is ready add the parmesan and butter, stir and allow the rice to cool slightly then beat in the egg and let cool.

5

FOR THE MEAT FILLING

6

Fry the onion in olive oil till golden and soft

7

add the finely chopped rosemary, garlic and minced beef

8

Fry until the meat is lightly browned then add the red wine, bay leaves and simmer

9

Pour the tomato sauce and kunserva

10

Let simmer on low for 1 hour

11

Add the peas half way through cooking

12

TO FINISH THE ARANCINI

13

Wet your hands to stop the rice sticking

14

Take a large tablespoon of the rice and put it in the palm of your hand

15

Make a hollow in the centre and fill it with the meat filling

16

Close up the hole with more rice.

17

Roll in the flour, then egg then in bread crumbs

18

Deep fry until golden brown