- 300gr arborio rice
- 300gr squid
- 20gr squid ink
- 100gr peas
- 30gr butter
- Frying oil
- Salt & pepper
Clean and cut in dices the squid.
Sauté them for a couple of minutes, then put them aside.
In a pan, toast the rice for a couple of minutes and then cook it slowly with hot vegetable stock. At half cooking time add the squid ink, the squid and the peas. Let it finish cooking with the stock.
Put the mixture in a bowl and let it cool.
Create little balls and bread them with flour, egg and breadcrumbs.
Fry your arancini in hot oil (170/180°) until they’re properly golden.
Serve it alone or with some mayo.