Arancine di riso

Name: Arancine di riso
Yield: 4 portion(s)
Ingredients: Oil or frying fat to udbagning; Pepper; Salt; 0.5 tsp Fresh chopped Basil; 0.5 tsp Fresh chopped lovage; 0.5 tsp Fresh chopped parsley; 0.5 Onion; 1 Eggs; 1 Tad safran; 1 clove Garlic; 1 tbsp Tomato puree; 1.5 dl Chicken broth; 100 g Chicken liver; 120 g Peas; 2 tbsp Olive oil; 2 tbsp Butter; 2-3 tbsp Wheat flour; 3 tbsp Grated parmesan; 300 g Round grain rice; 50 g Fine bread crumbs; 75 g Minced veal

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Arancine di riso

		Oil or frying fat to udbagning
		Pepper
		Salt
0.5	tsp	Fresh chopped Basil
0.5	tsp	Fresh chopped lovage
0.5	tsp	Fresh chopped parsley
0.5		Onion
1		Eggs
1		Tad safran
1	clove	Garlic
1	tbsp	Tomato puree
1.5	dl	Chicken broth
100	g	Chicken liver
120	g	Peas
2	tbsp	Olive oil
2	tbsp	Butter
2-3	tbsp	Wheat flour
3	tbsp	Grated parmesan
300	g	Round grain rice
50	g	Fine bread crumbs
75	g	Minced veal

Instructions for Arancine di riso

To prepare the Arancine di riso recipe, please follow these instructions:

The rice is boiled in salt water 10 minutes, sieve and cool. Rice stirred together with butter, saffron, parmesan and eggs. Made cold. Kyllingeleveren cleaned and cut into fine cubes. Onion and garlic peeled and cut into fine cubes. The oil heats and sauté onions and garlic Golden. Marinating chicken livers, minced veal and peas with tomato puree and chopped herbs. Finally pour the broth and boil at low heat in the right 10-15 minutes. Season with salt and pepper. Of rismassen shaped small balls the size of tangerines. In the middle of each ball made an indentation with your finger and make a bit of kødmassen. The opening is closed again. The oil is heated. Eggs whipped together and the balls paneres in flour, egg and bread crumbs. Bake in the heat oil until golden and looks nice crisp out.

Arancine di riso

Ingredients for Arancine di riso

Instructions for Arancine di riso

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