Spinach Arancini

1. 1

   Mix the risotto rice and spinach together. Season to taste.

2. 2

   Set up the conveyor belt of crumbing ingredients in individual bowls: seasoned flour in one, the egg and milk mixture in another and the breadcrumbs in a third. A tip for those who hate loosing half their breadcrumbs to sticky fingers when dipping, flouring and crumbing stuff, like me - use a spoon, not your hands. You'll also see that you get a more even coating of flour, egg and panko.

3. 3

   Using a teaspoon or tablespoon, scoop some risotto mix and put it in the flour. At this stage, put a mozzarella piece in the centre of the ball.

4. 4

   Using a spoon, dump it into the egg bowl and use a fork to gently roll around before putting into the panko. Roll that bowl around too and finally remove, with a fork and set on a plate.

5. 5

   Repeat this till you've used up all the rice. When you're all done, set the plate in the fridge and let it rest for half an hour or longer.

6. 6

   While it is resting, set up to deep fry. When the oil is hot and a cube of bread browns in 30 seconds, fry the balls till golden brown. Remove with a slotted spoon and serve with a spicy tomato sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.