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.
Rather than fry such a lovely side dish, I baked these at 350 degrees for 30 minutes. Worked beautifully. These are quite time-consuming, and would work well to prepare the "balls" ahead of time, then bake when ready -- would be GREAT at for a dinner party. One time-saver: I stuck the rice mixture in the freezer for 10 minutes rather than chilling it overnight. - 22 May 2010 (Review from Allrecipes US | Canada)
Deelish! The only things I did differently were to omit the saffron (as I had none on hand) and used extra virgin olive oil for the frying insteead of regular vegetable oil. I probably used more spinach than specified, too. But it came out wonderful. These were gobbled up at a drink/appetizer party I had recently. Great recipe so thanks to a fellow Albuquerquean! - 15 Oct 2007 (Review from Allrecipes US | Canada)
I made this for a potluck and it was a HIT! I fried them the night before, and then reheated them in the oven until warm, and served with marinara sauce. Everyone loved them, including my picky sister!I might substitute water for the wine next time, and I would only use about 1/2 of an onion, because the flavors came off pretty strong, but it was still yummy. - 03 Dec 2007 (Review from Allrecipes US | Canada)