Più di una semplice pausa pranzo

Sunday Arancini

Ingredients

rice, butter, powdered saffron, Grana Padano (or caciocavallo), flour, water, breadcrumbs, frying oil.

Preparation:

The arancini filling can be made with ragù, prepared using celery, carrot, minced meat, tomato passata, and peas. Alternatively, you can use cold cuts and cheese: cooked ham and mozzarella, for example, are perfect.

Cook the rice in salted water, draining it very al dente; it will be sufficient to remove it from the heat a few minutes before the time indicated on the package.

Transfer the drained rice to a pan, add about half a glass of cold water, saffron, a knob of butter, grated cheese (Grana Padano or caciocavallo), and cook for 1 minute over high heat.

Spread the rice on a baking tray, leveling it and covering it with plastic wrap. Let it rest for about half an hour.

Prepare the ragù by starting with a sauté of onion, carrots, and celery...