Risotto Balls And Tuscan Rice
Recipe rating
4.97 out of 5 based on 1541 reviews
Description
Delicious Risotto Balls And Tuscan Rice using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 80 min. Enjoy!
Raw Ingredients
Oil Vegetables Herbs Amounts Onion Celery Carrot Parsley Basil Beef Mince Oz Wine Oz Passata Peas Pints Beef Stock Packet Saffron Carnaroli Rice Arborio Rice Butter Pecorino Free-Range Eggs Breadcrumbs Peanut Oil Deep-Frying Salt Ground Pepper
Ingredients With Quantity
- 3 Tbsp Olive Oil
- 100G/3 1/2Oz Chopped Mixed Vegetables And Herbs (Ideally Equal Amounts Of Onion, Celery And Carrot Mixed With Fresh Parsley And Basil)
- 300G/10 1/2Oz Beef Mince
- 125Ml/4Fl Oz Red Wine
- 250Ml/9Fl Oz Passata
- 100G/3 1/2Oz Peas
- 2 Litres/3 1/2 Pints Beef Or Vegetable Stock
- 1 Packet (Around 0.8G) Saffron
- 250G/9Oz Carnaroli Rice
- 350G/12Oz Arborio Rice
- 60G/2 1/4Oz Butter
- 60G/2 1/4Oz Pecorino, Grated
- 2 Free-Range Eggs, Beaten
- 100G/3 1/2Oz Fine Breadcrumbs
- Peanut Or Sunflower Oil, For Deep-Frying
- Salt And Freshly Ground Black Pepper
Directions
- 1 heat some oil in a pot, add vegetables herbs, beef, ms, ghee and wine, fry for 1 minute. Add passata and season to taste. Add the peas and beef stock, boil and reduce the heat. Simmer for 20 mins.
- 2 add the saffron to a spoon of water and add. After 25 mins, add the rice to the risotto with the butter and pecorino. Cover and cook for 5 mins. When the rice is cooked and you re ready to serve, remove the risotto from the pan.
- 3 place the beaten eggs and breadcrumbs in separate shallow bowls. When the risotto balls are finished, remove from the pan and dip into the egg, followed by breadcrumbs. Keep warm in the warm oven while cooking the rest.
- 4 heat the oil in a large, heavy based frying pan, add the risotto balls and cook over a medium heat until golden on all sides. Serve with the risotto balls.
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