About this recipe:This dish may take a little effort to make, but the results are really worth it. Spinach risotto is chilled, then rolled into balls with a cube of mozzarella in the centre, breaded and deep fried. Serve as a snack, appetiser, starter or for a main.
1 litre chicken stock
1/2 teaspoon saffron threads, crumbled
340g Arborio (risotto) rice
sea salt and pepper to taste
4 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
250ml white wine
60g chopped fresh spinach
120g grated Parmesan cheese
225g mozzarella cheese, cut into 1.25cm cubes
250g plain flour
2 eggs, lightly beaten
240g seasoned breadcrumbs
vegetable oil for deep frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Bring 1 litre chicken stock and saffron threads to the boil in a saucepan over high heat. Stir in Arborio rice, return to the boil, then reduce heat to medium-low, cover and simmer until the rice is tender, yet still a little firm, about 16 minutes.
Heat olive oil in a large saucepan over medium heat. Stir in onion and cook for one minute, then stir in garlic and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach and butter and bring to the boil. Reduce heat to medium-low and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking tray and cool in the refrigerator until completely cold, 4 hours to overnight.
Once the rice mixture has cooled, form the risotto balls by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 2.5cm ball; set aside. When you have finished making the balls, place flour, eggs and breadcrumbs into separate, shallow bowls. One-by-one, gently roll the risotto balls in the flour to coat, then shake off excess. Dip into beaten egg, then roll in breadcrumbs; set aside.
Heat the oil in a deep fat fryer or electric frying pan to 180 degrees C.
Deep fry the risotto balls 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the risotto balls around with a metal spoon as they cook so they are evenly browned on all sides. Drain on kitchen towels and serve hot.