Arancini with tomatoes and peas (arancini con pomodoro e piselli)


Traditionally, the sauce would be a meat ragù with peas, but a quicker and equally tasty way is to make a sauce with good-quality pork sausage and peas or to make a thick pea and tomato sauce for a vegetarian version.

Ingredients

  • 1egg (if necessary)
  • Rapeseed, peanut or sunflower oil for frying
Pea and tomato salsa
  • 1 tspolive oil
  • ½onion, finely chopped
  • 1clove of garlic
  • Pinch of chilli flakes
  • ½ cupof frozen baby peas
  • 15 ml, dry white wine
  • 100 gtinned tomatoes, chopped
  • ½ tbspparsley leaves, finely chopped
Risotto
  • 500-750 mlbeef stock (or stock of your choosing), plus extra if necessary
  • 2 tspolive oil
  • 2 tspunsalted butter
  • 1small brown onion, finely chopped
  • 200 gCarnaroli or Arborio rice
  • 125 mlDry white wine
  • Pinch of saffron
  • 40 gunsalted butter
  • 25 ggrated parmesan cheese
Crumb
  • 2eggs, lightly beaten with a dash of milk
  • Plain (all-purpose) flour
  • Fresh breadcrumbs