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1
Line cookie sheet with cooking parchment paper.
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2
In 3-quart saucepan, heat olive oil over medium-high heat.
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3
Add onion; cook about 1 minute, stirring frequently.
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4
Add garlic; cook and stir 5 minutes.
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5
Reduce heat to medium.
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6
Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed.
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7
Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
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8
Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
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9
Season with pepper.
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10
Stir in spinach, butter and Parmigiano-Reggiano cheese.
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11
Spread onto cookie sheet.
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12
Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm.
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13
(Mixture can be refrigerated overnight.)
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14
On cookie sheet, shape rice mixture into 12x8-inch rectangle.
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15
Cut into 6 rows by 4 rows to make 24 squares.
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16
Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
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17
Place flour and bread crumbs in separate bowls.
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18
In another bowl, beat egg and water until blended.
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19
Coat each ball with flour, then dip into egg mixture and coat with bread crumbs.
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20
Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
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21
Line platter or shallow pan with paper towels.
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22
In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown.
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23
With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain.
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24
Serve hot.
