Rustic Arancini

Preparation:

Preparation: Chop the onion and brown it in a saucepan with 20 g of butter over moderate heat until it begins to colour. At this point add the chicken livers, cleaned and cut into small pieces, cook for 5-6 minutes, then add the peas, the tomato sauce and the hot broth, season with salt and cook over low heat for 25-30 minutes. minutes. Place the boiled rice, a beaten egg, the grated Parmesan cheese and the rest of the butter in a bowl, mix well to mix everything together, then make many arancini from the mixture, using the special tool. Insert a little of the prepared filling into each arancino, using a teaspoon. Pass all the arancini first in the other egg, beaten and salted, then in the breadcrumbs, and fry them in a pan with hot oil, over moderate heat, until they are golden brown. Remove them from the cooking container and pass them on a sheet of absorbent kitchen paper, to eliminate the excess absorbed grease, then transfer them onto a serving plate and serve piping hot. NOTE: tasty and simple to make, these arancini can also be prepared with risotto leftovers; the latter, softened with a little hot broth, makes the arancini even tastier.