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

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