Orange Rice Balls Arancini

Instructions

1. The filling: Heat the oil in a pan over a medium heat. Sauté the chopped vegetables and herbs until soft. Add the minced meat, using the back of the fork to break it up. Cook until completely browned. Add the wine and increase the heat. Add tomato pure and season with salt and pepper. Reduce the heat to low, add the peas, cover with lid and simmer for 30 minutes. Cook until the thickened. Transfer to a ball. Let cool and set in the fridge.
2. Rice balls: Add saffron into 50 ml warm water. Set aside for 5 minutes. In a large saucepan pour the stock and bring to boil. Wash the rice under cold water and add it to the stock. Drain saffron water and add it to the rice. Pot the lid on and cook on low heat for 20 minutes, until the rice is cooked. It should be sticky and al dente, but not soggy. Beat in the butter and Parmesan cheese. Set aside to cool and then put in the fridge to cool.
3. Take 50 (1/3 cup) g of the rice mixture. Place in a cupped hand to shape the rice into a cup. Make a deep hollow in the center by pressing the rice so the cup is less than 1 cm thick. Fill the hall with the sauce. Take a spoon of rice and mold it with your hands. Repeat toe make 10 balls.
4. Place the eggs and cornflakes in 2 bowls. Dip the rice balls first in the egg, then in the cornflakes crumbs to completely coat.
5. Preheat the oil in a casserole Deep-fry the balls for 1 minute, or until golden. Transfer to kitchen paper to drain and then serve.
6. Keep leftovers in the fridge, ready for you Lunchbox.

• Servings : 5
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beans and brews, beef, Easter Recipes, Finger foods, From dinner-to lunchbox, Left overs-great overs, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Basil, Basil leaves, Butter, Can tomatoes, Carrots, Celery stalk leaves, Celery sticks, Cornflakes corn, Eggs, Ground black pepper, Lean minced pork, Onion, Parmesan cheese, Parsley, Peas, Rice, Saffron, Salt, Sunflower oil, Tomato puree, Vegetable broth, White wine