Try these deliciously filling stuffed meat balls with veal, egg, peas and parmesan cheese. This recipe will soon become a firm favourite.
Makes: 5-6 servings || Takes: 30 Minutes
7 oz. (200 g) ground veal or pork
2/3 cup (160 ml) fresh peas
2/3 cup (160 ml) onion, chopped
2 cups (480 ml) of Arborio rice
1 cup (240 ml) parmesan cheese
6 cups (1.44 L) chicken stock
4 oz. (120 g) mozzarella, grated
1 tbsp (15 ml) of tomato paste
6 oz. (175 g) breadcrumbs
olive oil to use for frying
salt and pepper, to taste
1 gram of saffron
1 large egg (beaten)
¼ cup (60 ml) unsalted butter
In a medium sauce pan, using a medium-high heat, melt half of the butter.
Add Arborio rice and toss, then add saffron.
Slowly pour in chicken stock and let the risotto cook slowly, stirring frequently.
Keep cooking and adding stock until rice absorbs all the liquid and is suitably cooked.
Remove from the heat and lay on a baking sheet allowing to cool at room temperature.
Once it has cooled, add egg and parmesan to risotto and mix.
Season with salt and pepper.
Meanwhile, heat the second half of the butter in a frying pan using a medium-high heat.
Add meat and onions, and cook for 7-8 minutes, or until it starts to brown.
Add peas and tomato paste, and cook for 1-2 minutes.
Remove from heat, and let cool.
Once cool, add the mozzarella to the meat mixture.
With damp hands, spread small amount of risotto (2 tablespoons or 30ml) in the palm of your hand.
Place 1 teaspoon (5ml) of the meat mixture in the center of the rice.
Fold the rice, and form a ball so you have a ball of stuffed rice.
Heat frying oil to 350oF (180oC).
Dip each rice ball in the remaining eggs, and then the breadcrumbs, making sure they are coated all around.
Fry arancini in the hot oil until golden brown.
Remove from the oil and place on a paper towel to drain excess liquid.
Source: gustotv.com (Recipe by Vanessa Gianfrancesco. This recipe comes from Season 2, Episode 15 of One World Kitchen)