RICE ARANCINI RECIPE

Woe betide anyone who throws it in the garbage rice that advancesIt happens often and it's a real shame: nothing is easier to recycle and reuse, creating new dishes and new delicacies. As in the case of these recipes by stringy arancini, where the flavour of rice and its qualities are combined with the pleasure, with its relative properties, of tuna and oregano.

INGREDIENTS (For 4 people)

300 g of rice
1 onion
1 liter of broth
40 gr of olive oil
200 grams of mozzarella
1 160g can of tuna in olive oil
2 eggs
150 g of tomato pulp
A pinch of oregano
Fry oil
Flour to taste
Breadcrumbs to taste
Sale

Preparation

Chop the onion, brown it in a pan with olive oil, add 100 g of tomato pulp and the oregano.
Add the rice, let it flavor, dilute little by little with the broth and cook, stirring often so as to obtain a fairly dry risotto.
Remove the rice from the heat, stir in a whole egg, pour the rice onto a cutting board and let it cool.
Drain the tuna a little, put it in a bowl, add the mozzarella cheese diced tomatoes and the remaining tomato pulp.
Place a generous spoonful of cold rice in the palm of your hand, add a little tuna and mozzarella filling and shape it into a round ball so that the filling remains inside.
Repeat the operation until you run out of ingredients.
Beat the remaining egg with a pinch of salt in a bowl.
Pass the arancini through the flour, then in the beaten egg and finally in the breadcrumbs, fry in plenty of oil until golden and crispy.
Place them on paper towels to drain excess oil and serve the arancini hot.

TO KNOW MORE: Eggplant croquettes: a tasty yet light recipe

RICE ARANCINI RECIPE WITH LEFTOVER MEAT

And now here it is another recipe with incredible flavor and attentive to waste.

Preparation time: 30 minutes

Cooking time: 5 minutes

difficulty: low

A classic of Sicilian cuisine, arancini my way, prepared without wasting anything. On the contrary. Recovering leftover arancini and also any leftover meatAll based on a simple recipe written by starred Italian chefs for the Refettorio Ambrosiano and published in the book Throw it on the table.

INGREDIENTS

100 g of already cooked rice, just boiled or yellow risotto
1 mozzarella or 125 g of soft cheese
1 tomato or leftover sauce or ragù
cooked ham (if available) or leftover meat
flour to taste
1 egg
bread crumbs to taste
peas (if available)
sunflower seed oil to taste

Preparation

To cut the cheese available and the tomato cut into very small pieces.
To work Use your hands to form the leftover rice into medium-sized balls.

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