POLPETTE di RISO alla PIZZAIOLA ricetta polpetta di riso al pomodoro polpette

Rice Meatballs with Tomato Sauce for 4 people RICE 200 gr of rice 400 ml of water vegetables to taste salt pepper oil 1 egg cheese re-milled bread or semolina THE SAUCE garlic oil tomato pulp 350 gr salt and pepper Origan For the rice balls you need a lot of starch so the rice must be cooked by absorption in its water. prepare a nice sauté of mixed vegetables the ones you prefer, olive oil, cut the vegetables into small cubes, and brown for 5 minutes. Add 200 grams of risotto rice or long rice, do not use basmati do not use parboiled. Add double its weight in water, salt, pepper, spices of your choice, bring to a boil, lower the heat and put the lid on, it must absorb all the water, about 15 minutes of cooking. In another pot, prepare a tomato sauce with pizzaiola. garlic oil, brown, add a small box of chopped tomatoes, salt, pepper, oregano and a glass of water, cooking about 30 minutes. When the rice is cooked, remove from heat, mix and allow to cool, even better if it is cold. add an egg, two tablespoons of cheese and create meatballs to add on top of the tomato sauce. Fill the sauce with meatballs but do not touch them, put the lid on and cook for 10 minutes without touching them. Turn the meatballs, cook another 5 minutes, if necessary add half a glass of water.