Arancine with Spinach

Saffron Risotto

• 2 tablespoons 30 mL olive oil
• 4 tablespoons 60 ml (55 gm) (2 oz) butter
• 1 medium onion chopped
• 1½ teaspoons saffron threads
• 3 cups 750 ml (600 gm) (21 oz) Arborio, Carnaroli or Vialone Nano rice
• ½ cup 120 ml white wine or extra stock or water
• About 4 cups 1 litre beef stock (depending on cooking time)
• ½ cup 120 ml (55 gm) (2 oz) Parmigiano Reggiano, finely grated

Spinach

• 7 oz 200 gm wilted spinach, chopped
• 1 garlic clove
• 2½ teaspoons butter
• salt to taste

To Assemble

• Above Saffron Risotto
• 250 ml 1 cup béchamel sauce (as per my tutorial)
• Above Spinach
• 2-1/3 oz 65 gm Mozzarella, diced
• egg white
• breadcrumbs
• flour
• vegetable oil for frying