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Ingredientes
- 800mls chicken stock
- 250g arboria rice
- 2g salt
- 8 saffron threads
- 30g pecorino cheese, grated
- for the ragù
- 15mls olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 350g minced beef
- salt and freshly ground black pepper to season
- 120mls red wine
- 1 x 400g tin whole peeled tomatoes, chopped
- 50g cooked peas
- 100g Danish feta
- for the arancini
- Vegetable oil for deep frying
- 150g fine bread crumbs, in a large bowl
- 2 egg whites
View Full Recipe at Lavendar and Lime
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