- prep30 mins
- cook190 mins
- servesMakes 22
Ingredients
Spinach Risotto Filling
- 1 onion finely diced
- 1 tbs oil
- 5 threads saffron, soaked in stock
- 1 litre chicken stock, hot
- 1 garlic clove, crushed
- ½ cup aborio rice (350g)
- 1 cup white wine
- 1 cup parmesan cheese, grated
- 50g butter
- 150g baby spinach, finely chopped
- 1 tbs pesto
Mozzarella Balls
- 50g mozzarella, cut into 1cm cubes
- 2 eggs
- 1 egg for coating
- ⅓ cup milk
- 1 cup flour for coating
- 1 cup bread crumbs for coating
- 1 cup panko crumbs for coating
- Rice bran oil spray
Tomato Sauce
- 1 tin crushed tomatoes
- 1 punnet cherry tomatoes
- ½ cup red onion finely sliced
- ¼ cup red wine vinegar
- ½ cup water
- 2 tbs olive oil
- 1 tbs brown sugar
- 10 basil leaves
- Salt and Pepper
Method
Spinach Risotto Filling
1. Sauté the onion until just golden and sticky in oil. Add crushed garlic, stir for 1 min.
2. Add rice, stir for 3 mins. Add wine and cook off.
3. Add ladles of stock, stirring the whole time, letting each ladle full cook in before adding the next.
4. Before the last 2 ladles add the spinach and pesto to cook in.
5. Finish the last 2 ladles, adding boiling water if not cooked (cooked should be soft outside, bite inside)
6. Add butter and parmesan cheese, store and cover.
7. Allow to cool 2-3 hrs before assembling Arancini.
Mozzarella Balls
1. Combine the 1 egg and milk and whisk.
2. Make ¼ cup balls and insert a mozzarella cube.
3. Dredge in flour, dip in egg and roll in crumb, spray all sides in olive oil.
4. Preheat oven to AirFry 250 °C.
5. AirFry till golden - 10 mins.
Tomato Sauce
- Sauté onion in oil until softened, add remaining ingredients and simmer for 20 mins. Puree once cooled slightly.
To Serve
Tomato sauce, fresh basil leaves and parmesan cheese.