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Ingredients

• 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
• 30g butter
• 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

Description

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.

All Recipes UK