Baked arancini with rice and lentil ragù

Ingredients

For 1 serving

• White rice70 g
• Cooked lentils100 g
• Peas50 g
• Tomato passata80 g
• Saffron0.1 g
• Rice flour15 g
• Corn flour15 g
• Onion20 g
• Extra virgin olive oil8 g
• Mixed salad greens80 g
• Saltto taste

Method

1. Bring the water for the rice (about twice its volume) to the boil in a small pan, salt it, dissolve the saffron in it and cook the rice covered over a low heat for 15 minutes, until it has absorbed all the water and is dry and sticky; spread it on a plate to cool.
2. Meanwhile peel and chop the onion; heat half the oil in a small pan over a medium-low heat and soften it for 3 minutes, then add the rinsed lentils, peas, passata and a pinch of salt and cook for 12 minutes, stirring, until the ragù is thick and dry.
3. Heat the fan oven to 210 °C and line a baking tray with baking paper.
4. With wet hands take a portion of rice, flatten it in your palm, put a spoonful of ragù in the centre and close the rice around it into a firm ball; repeat until everything is used up.
5. Mix the rice flour with a little water into a thick batter; dip each arancino in the batter and then roll it in the cornmeal, pressing so it sticks well.
6. Lay them on the tray, drizzle with the remaining oil and bake for 25 minutes, turning halfway, until golden and crisp. Serve with the mixed salad, washed and seasoned with a pinch of salt.