Spinach And Mozzarella Arancini

15 ingredients
4 steps

Ingredients

  • 6 tbsp olive oil
  • 2 None onions, finely diced
  • 9 oz risotto rice
  • 1 pinch saffron
  • 1 clove garlic, minced
  • 7 oz frozen spinach
  • 1 pinch grated nutmeg
  • 2 oz mozzarella cheese, cubed
  • 1 None egg
  • 4 tbsp white wine vinegar
  • 1 tsp sugar
  • 1 cup breadcrumbs
  • 4 cups oil, for deep-frying
  • 5 oz mixed greens
  • 7 oz tomatoes, cut into wedges

Directions

  1. 1
    Heat 1 tbsp oil in a saucepan. Saute 1 onion and rice. Add saffron and stir to combine. Add 3 cups salted water and bring to a boil. Cook over low heat for 30 mins, stirring occasionally. Fold in egg then set aside to cool.
  2. 2
    Meanwhile, heat 1 tbsp oil in a separate saucepan. Saute remaining onion and garlic for 2 min. Add spinach and cook over low heat, covered, for 10 mins. Season and add nutmeg. Drain, squeezing out excess water. Coarsely chop then mix with mozzarella.
  3. 3
    For the vinaigrette, whisk together vinegar and sugar. Season. Whisk in 4 tbsp oil. Set aside.
  4. 4
    To make the arancini, stuff 2 tbsp rice mixture with 1 tsp spinach mixture and roll into a ball. Coat in breadcrumbs. Repeat with remaining rice and spinach. Heat oil in a large saucepan. Working in batches, fry arancini until golden brown. Serve with mixed greens, tomatoes and dressing.

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