Oven-baked arancini with spinach filling
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- Preparation:
- Total:
- Serves: 16 persons
Ingredients
- 1 tbspolive oil
- 1shallot
- 200 grisotto rice
- 1 dlwhite wine
- 6 dlvegetable bouillon
- 80 ggrated Parmesan
- 20 gbutter
- salt and pepper to taste
- 1 tbspolive oil
- 1garlic clove
- 300 gbaby spinach
- ¼ tspsalt
- a littlepepper
- 100 gmozzarella cheese balls
- 3 tbspwhite flour
- 70 gbreadcrumbs
- 1egg
- 2 tbspolive oil
Instructions
Step 1
Heat the oil in a pan. Sauté the shallot. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the cheese and butter, season. Spread the rice on a baking tray, leave to cool.Step 2
Heat the oil in a non-stick frying pan. Add the garlic and spinach, sauté until all the moisture has evaporated, then season. Allow the spinach to cool slightly, chop finely.Step 3
Place 3 heaped tablespoons of rice in the palm of your hand and make a well. Place ½ tbsp of spinach and 1 piece of mozzarella in the well, shape the rice into a ball.Step 4
Empty the flour and breadcrumbs into two separate shallow dishes, place the egg in a deep dish. Toss the rice balls in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating. Place the rice balls on a baking tray lined with baking paper, brush with oil.Step 5
Approx. 15 mins. in the centre of an oven preheated to 220°C.