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SPINACH AND MOZZARELL A ARANCINI


If you were from the western side of Sicily you call them Arancine, but if you were from the eastern part you would call them Arancini. Whatever you call them, they are crunchy, flavoursome, stuffed rice balls. You can shape them as you please to use them either as starter or smaller as canapé. If you want to save yourself some time, this recipe can be prepared ahead of time and stored in the freezer.


Chef’s tip:Most risotto grains will work for this recipe, like Carnaroli and Arborio but if you want to be safe, go for the consistency of risotto rice by Riso Gallo. For extra crispiness, swap the common breadcrumbs for Japanese panko.


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INGREDIENTS - SERVES 4


250g Risotto rice Riso Gallo 250g fresh spinach (washed and drained) 1 litre vegetable stock 1 egg 20g finely chopped onion 150g fior di latte mozzarella diced 40g grated Grana Padano 25g unsalted butter 1 litre vegetable oil 10ml dry white wine Flour to dust 2 eggs for the egg wash 300g breadcrumbs Salt and pepper to taste


METHOD


Start by cooking the rice base as if it was a risotto. In a large casserole, start to roast the rice on a low heat with a pinch of salt, without adding oil or fat. In this way, the heat reaches the core of each rice grain resulting in more uniform al dente rice. Keep stirring the rice, so the rice does not catch on the bottom of the pan or burn. When the rice is very hot, pour the white wine in. Let the


alcohol evaporate, set the cooking time to 15 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and keep cooking. While the rice is cooking gently fry the chopped onion in a pan on low heat with a drizzle of extra virgin olive oil and a pinch of salt for about 10 minutes, until well golden. Now add the spinach to the pan and season to taste. Cook for 1 minute and remove from the heat. When the cooking time of the rice is almost finished, add the spinach and onion to it and stir well. Once the cooking time of the risotto is up, if you’re happy with the texture re- move it from the heat, add the butter, the grated Grana Padano cheese and the egg and stir well. Season to taste and let the rice cool down in a large tray. Once cold, create with your hands rice balls of about 40- 50 grams each and remember to put abundant diced mozzarella in the middle of each of them for the extra ooze effect. Once all are ready let them set for 30 minutes in the fridge and then roll them gently into the flour. Following the flour, each Arancini should be dipped into the seasoned egg wash and ultimately coated evenly with breadcrumbs. Now deep fry the rice balls in vegetable oil at 160 degrees, until well golden.


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WINING & DINING RECIPE S TO TRY AT HOME


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