Montalbano's arancini (rice fritters)
Ingredients
Meat stew
- 200 g bullock meat
- 200 g pork
- 1 onion
- 3 tomatoes
- 1 stalk cellery
- parsley and basil
- olive oil
- salt and pepper
Risotto
- 500 g rice
- 1 onion
- stock
- olive oil
- salt
Arancini
- Béchamel
- 2 eggs
- 2 egg whites
- Flour
- Bread crumbs
- 100 gr salami
- 200 gr cooked peas
Instructions
Meat stew
- .Chop the onion, the cellery, parsley and basil
- Put the mixture in a pan with olive oil and make a soffritto.
- Add the meat and let it brown.
- Then add the peeled and chopped tomatoes and let cook on a low heat, covered with a lid, for at least 1 hour and a half.
Risotto
- Chop an onion and put it in a pan with olive oil.
- Brown the onion and then add the rice
- Stir for a couple of minutes and then add enough stock to properly cook the rice.
Arancini
- Spread the risotto out on a table.
- Fold in two eggs and let it cool.
- Chop the meat.
- Add to the meat the cooked peas and the chopped salami.
- Add enough besciamél to the meat stew to make it creamy.
- Take a bit of risotto wedge it into your cupped hand and put a spoonful of stew filling and cover it with more rice, forming a ball.
- Roll it around in flour, then in egg white and finally in bread crumbs.
- Fry them in oil until they're golden.