Spinach And Mozzarella Arancini - cooking recipe

Ingredients

6 tbsp olive oil
2 None onions, finely diced
9 oz risotto rice
1 pinch saffron
1 clove garlic, minced
7 oz frozen spinach
1 pinch grated nutmeg
2 oz mozzarella cheese, cubed
1 None egg
4 tbsp white wine vinegar
1 tsp sugar
1 cup breadcrumbs
4 cups oil, for deep-frying
5 oz mixed greens
7 oz tomatoes, cut into wedges

Preparation

Heat 1 tbsp oil in a saucepan. Saute 1 onion and rice. Add saffron and stir to combine. Add 3 cups salted water and bring to a boil. Cook over low heat for 30 mins, stirring occasionally. Fold in egg then set aside to cool.
Meanwhile, heat 1 tbsp oil in a separate saucepan. Saute remaining onion and garlic for 2 min. Add spinach and cook over low heat, covered, for 10 mins. Season and add nutmeg. Drain, squeezing out excess water. Coarsely chop then mix with mozzarella.
For the vinaigrette, whisk together vinegar and sugar. Season. Whisk in 4 tbsp oil. Set aside.
To make the arancini, stuff 2 tbsp rice mixture with 1 tsp spinach mixture and roll into a ball. Coat in breadcrumbs. Repeat with remaining rice and spinach. Heat oil in a large saucepan. Working in batches, fry arancini until golden brown. Serve with mixed greens, tomatoes and dressing.