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.
Related recipes
Medium
6 people
80 min
Tomato Sauce Rice Bake, with Pea and sausage Ragù and Grana Padano
Easy
4 people
30 min
Grilled turkey with vegetables and rocket pesto, lemon and Grana Padano Riserva
Easy
4-6 people
35 min