Ingredients
- 200 gr. Arborio or carnaroli rice (NO PARBOILED or Jasmine or Basmati)
- 200 gr. minced beef ground meat
- 250 gr. Tomato sauce
- 2 Bayleafs
- 50 gr. green peas (optional)
- 50 gr. carrots
- 1 onion
- saffron (optional)
- 100 gr. plain flour
- 1 egg
- stringy cheese (I have used provola cheese)
- oil for frying purpose
- salt if needed
- a little of olive oil
- bread crumbs
Special tip:
- I recommend that all ingredients be cold before mixing together or the rice will collapse.
1/8
Put the rice and double the amount of water (in this case 200 g of rice and 400 g of water) in a pot with a teaspoon of salt and the saffron.
2/8
Put the lid on until it boils, then reduce the heat and let the rice soak up all the water. It should be very dry when it is done.
3/8
Let it cool. In another pot, add the chopped onion with a little water and a pinch of salt. Add the carrots and a little olive oil.
4/8
When the water boils, add the minced meat and the green peas. When all the water is absorbed, the dish is ready.
5/8
Let cool. In the meantime, prepare the dough with the flour, 1 egg and a pinch of salt. Stir and add enough water until the dough is soft but not watery.
6/8
Take a handful of rice and flatten it. Put a teaspoon of the sauce and the cheese cut into small pieces on top. Then put another part of the rice on top and form a rice ball.
7/8
Put this ball in the dough and then roll it in the breadcrumbs.
8/8
When the rice is ready, deep fry the rice balls in hot oil for a few seconds.