for 16 pieces

Risotto

1 tbsp	olive oil
1	shallot, finely chopped
200 g	risotto rice (e.g. Arborio)
1 dl	white wine
6 dl	vegetable bouillon
80 g	grated Parmesan
20 g	butter
	salt and pepper to taste

Spinach

1 tbsp	olive oil
1	garlic clove, squeezed
300 g	baby spinach
¼ tsp	salt
a little	pepper

To shape

100 g

mozzarella cheese balls

Crumb coating

3 tbsp	white flour
70 g	breadcrumbs
1	egg, beaten
2 tbsp	olive oil

How it's done

Risotto

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.

Spinach

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.

To shape

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.

Crumb coating

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.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C.

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