Fry the onion until soft Add the arborio rice and stir it around then add a glass of white wine and the saffron threads Cook until absorbed and add the stock a ladleful at a time 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. FOR THE MEAT FILLING Fry the onion in olive oil till golden and soft add the finely chopped rosemary, garlic and minced beef Fry until the meat is lightly browned then add the red wine, bay leaves and simmer Pour the tomato sauce and kunserva Let simmer on low for 1 hour Add the peas half way through cooking TO FINISH THE ARANCINI Wet your hands to stop the rice sticking Take a large tablespoon of the rice and put it in the palm of your hand Make a hollow in the centre and fill it with the meat filling Close up the hole with more rice. Roll in the flour, then egg then in bread crumbs Deep fry until golden brownArancini - Bombi tar-Ross
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