Preparation time: 45 min
Cooking time: 45 min
Serves 6

 INGREDIENTS

• 7 oz risotto rice
• 5 cups poultry stock
• 5 oz baby spinach
• 7 oz Parmesan
• 6 oz butter
• 5 oz flour
• 5 fl oz milk
• 1 ball of fresh mozzarella, diced
• 5 oz flour
• 7 oz breadcrumbs
• 2 cups of frying oil
• Salt/pepper

METHOD

Bring the poultry stock to a boil in the frying pan then add the rice, reduce heat and simmer for 20 minutes while regularly stirring.

Remove the rice and set aside to cool.

Clean the frying pan, bring to medium heat and add one spoon of oil, then fry the spinach for several seconds. Add the Parmesan.

Melt the butter in a saucepan and add the flour while stirring, then add the milk. Cook for 2 minutes and season.

With the heat turned off, mix the spinach into the bechamel sauce and add the mozzarella.

Place a spoon of rice into the palm of your hand and create a cavity to insert a bit of the spinach mix.

Pinch the top to seal the cavity and create a ball, repeat the operation.

Mix the flour with 1.2 cups of water, dip the rice balls into the mixture then coat them with breadcrumbs.

Place the balls in heated oil until they brown.

Tip: Your arancini will go great with a home-made tomato sauce.