Alternative to the famous typical Sicilian arancini stuffed with meat sauce and peas, with a round shape or with a cone tip.
Servings: 1 Arancino
Difficulty: Simple
Time: 25 minutes
Let's start by chopping the onion and frying it
Meanwhile, sauté the peas with a drizzle of oil making them soften by putting them aside and in the meantime add the rice, toasting it for about 5 minutes
Then add some white wine to the onion mixture (making it evaporate) and finally add the toasted rice with a ladle of broth at a time until it is absorbed well
When the rice is cooked, add starch (to make our arancini more compact) and begin to form a sort of basket so that it can be stuffed with grated Parmesan cheese
We continue to stuff our arancino with the Porcini Mushroom and White Truffle Cream and the peas that we first tossed in the oil.
Close everything with more rice and add a sprinkling of Parmesan on the surface as in the photo.
Finally we bake everything at 170 ° for about 10 minutes
We recommend eating it hot paired with other street food snacks
