Friday, 07 March 2014 00:00
Arancine with meat
Heat the broth, and when it starts to boil, pour in the rice and the saffron and continue to cook on a moderate heat until the rice has absorbed all the liquid and is cooked (if necessary, add a little more broth). Season the rice with parmesan cheese and butter and let cool completely (you can prepare the rice the day before, store it in the fridge and finish preparing the next day).
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