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1
Bring a large pot of salted water to a boil, add the spinach, and blanch for 10 seconds.
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2
Drain the spinach in a colander.
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3
Rinse under running cold water, then squeeze well to remove most of the water.
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4
Place the spinach in a blender with 1/2 cup of the water and the ascorbic acid, if using (it sets the bright green color).
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5
Process until smooth.
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6
Set aside.
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7
In a saucepan, combine the chicken stock and the remaining 3 cups water over medium-high heat and bring to a boil.
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8
Reduce the heat to low to keep the diluted stock at a bare simmer.
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9
In a skillet, heat the olive oil over medium heat.
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10
Add the onion, garlic, and 2 teaspoons salt and cook until the onion sizzles, then reduce the heat to low.
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11
Cook, stirring occasionally, until the onion is translucent and soft, about 10 minutes; do not let the onion color.
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12
Add the thyme, if desired, and let it crackle for about 10 seconds.
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13
Stir in the rice, coating it evenly with the oil, and cook, stirring, until hot, about 2 minutes.
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14
Adjust the heat to maintain a simmer.
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15
Add the wine and simmer, stirring, until almost all the wine is absorbed.
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16
Begin adding the hot stock 1 cup at a time, stirring often and adding more liquid only when the previous addition has been absorbed.
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17
It should take about 20 minutes for the rice to be just shy of al dente, with a little starchiness left in the center of each grain.
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18
You may not need all the liquid; if you need a little more, use boiling water.
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19
Remove the risotto from the heat, stir in the Parmesan cheese and lemon zest, and then stir in the spinach puree.
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20
Season to taste with salt and pepper.
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21
Immediately pour the risotto onto a rimmed baking sheet.
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22
It should form a thin layer.
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23
Place uncovered in the refrigerator for about 1 hour to chill.
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24
To form each ball, spread about 2 tablespoons of the cooled risotto in the palm of your hand.
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25
Place a cube of mozzarella cheese in the center.
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26
Shape the risotto into a sphere about the size of a golf ball, with the cheese cube in the center.
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27
Repeat with the remaining risotto and mozzarella, placing the balls on a baking sheet as they are formed.
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28
Spread the flour on a dinner plate.
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29
Break 2 eggs into a shallow bowl and beat lightly.
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30
Spread the bread crumbs on a second dinner plate.
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31
Roll the risotto balls first in the flour, coating them evenly and shaking off the excess.
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32
Then dip them in the eggs, letting any excess drip back into the bowl.
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33
Finally, coat the risotto balls evenly with the bread crumbs.
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34
As the balls are ready, place them on a clean baking sheet.
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35
If you run short of beaten egg, use the remaining egg.
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36
Cover the balls and refrigerate for at least 30 minutes or up to 3 hours to firm the coating before frying.
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37
Pour the peanut oil to a depth of at least 4 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 350F.
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38
Working in small batches, add the risotto balls to the hot oil and fry until golden brown, 2 to 2 1/2 minutes.
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39
Do not crowd the pan.
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40
Using a slotted spoon or tongs, transfer the balls to paper towels to drain for 1 to 2 minutes, then place on a baking sheet and keep warm in a 200F oven.
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41
They will keep for up to 2 hours.
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42
To serve, cover a large platter with a cloth napkin (to keep the balls from rolling around) and arrange the balls on top.
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43
Serve warm.
