Yields12 Servings
 500 g Arborio rice
 1lt stock of your choice
 100 g butter
 100 g parmesan grated
 ½ g saffron, soaked in 1 tbsp boiling water
 3 eggs lightly beaten
 1 tbsp olive oil
 1 small onion finely chopped
 1 clove garlic finely chopped
 1 carrot finely chopped
 1 stick celery chopped
 250 g veal mince
 125 ml red wine
 100 ml tomato passata
 30 g plain flour
 Salt and pepper to taste
 200 g mozzarella diced
To finish
 300 g plain flour
 3 eggs lightly beaten
 300 g breadcrumbs
 Vegetable for frying

Bring the stock to boil in a large saucepan; add the rice and let it simmer until all the water has been absorbed; whilst still warm, add the butter, parmesan, saffron and water and eggs and stir well; allow to cool


Heat the oil in a medium saucepan; fry the onion, garlic, carrot and celery for about 5 minutes until soft; add the veal and cook for another 5 minutes; pour in the wine and the tomato passata and stir well; gradually stir in the flour, making sure that there are no lumps; simmer for about 30 minutes until thickened; allow to cool


When the rice mixture is cool to handle, divide into twelve balls; with your finger, make a hole in the centre of each ball and stuff the centre with a spoonful of sauce and a piece of mozzarella; roll each one in the flour, then dip in the beaten and lastly roll in the breadcrumbs until well coated


Heat the vegetable oil and fry the rice balls until golden; serve hot or cold

Shopping cart


No products in the cart.

Continue Shopping