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
-
1Heat 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.
-
2Meanwhile, 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.
-
3For the vinaigrette, whisk together vinegar and sugar. Season. Whisk in 4 tbsp oil. Set aside.
-
4To 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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