Medium
4-6 people
60 min
Ingredients
For the risotto:
320 g Carnaroli rice
100 g Grana Padano
70 g butter
1 l vegetable stock
1 glass white wine
1 sachet saffron
Extra virgin olive oil
Salt & pepper
For the meat and pea ragù sauce:
200 g minced pork
200 g minced veal
250 g tomato puree
100 g frozen peas
1 glass of white wine
1 shallot
100 g Grana Padano
Extra virgin olive oil
Salt & pepper
For coating and frying:
2 eggs
100 g breadcrumbs
1 l frying oil
Preparation
In a non-stick saucepan, sweat the chopped shallot in a drizzle of olive oil, add the minced meat and sauté for a few minutes. Add a glass of white wine and let evaporate, then pour in the tomato purée. Season with salt and pepper and cook over low heat for 30-40 minutes. Halfway through, add the peas, stir, and continue to cook.
Meantime, make the risotto by toasting the rice in a saucepan with a drizzle of oil for a few minutes, then add a glass of wine and let it evaporate, then add two ladles of hot stock. Continue to cook for 15 minutes gradually adding ladles of hot stock and stirring. Add the saffron powder two minutes before the rice is ready. When the rice is cooked, remove from the heat, stir in the butter and grated Grana Padano, season with salt and pepper to taste and set aside to cool.
Using your hands, shape the rice into balls with a diameter of about 5-6 cm, make a hole with your finger and insert a spoon of ragù sauce and diced Grana Padano; close and reshape the balls carefully.
Coat the rice balls in beaten egg, then breadcrumbs, and fry in plenty of oil. Serve warm.
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