8 ounces mozzarella cheese cut into 1/2 inch cubes
0.3 cup olive oil extra-virgin
1 onion minced
1.5 cups parmesan cheese grated
0.5 teaspoon saffron threads crumbled
20 servings sea salt and pepper to taste
2 cups seasoned bread crumbs
2 cups pkt spinach fresh chopped
20 servings vegetable oil for deep frying
1 cup white wine
Equipment
bowl
frying pan
baking sheet
paper towels
sauce pan
Directions
Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes.
Heat olive oil in a large saucepan over medium heat. Stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach, and butter, and bring to a boil. Reduce heat to medium-low, and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff.
Spread onto a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight.
Once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. One-by-one, gently roll the arancini in the flour to coat, then shake off excess. Dip into beaten egg, then roll in bread crumbs; set aside.
Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides.
