Spinach Risotto Balls (Arancini)

Method
Prep:45min  ›  Cook:40min  ›  Extra time:4hr chilling  ›  Ready in:5hr25min 

1. 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.
2. 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.
3. 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.
4. Heat the oil in a deep fat fryer or electric frying pan to 180 degrees C.
5. 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.