Arancini with Sun-Dried Tomatoes and Spinach
Main Dishes • Italian
Description
Arancini with Sun-Dried Tomatoes and Spinach
Ingredients
- Arborio rice 5 oz
- Olive Oil 0 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Chicken Broth 15 fl oz
- Sun-Dried Tomatoes 5 oz
- Fresh basil leaves 20 oz
- Breadcrumbs 5 oz
- Salt to taste
- Vegetable Oil 15 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the rice in a saucepan, sauté it in olive oil, gradually adding chicken broth while stirring occasionally until the risotto is cooked.
Step 2
Add a bit of oil to the rice, stir in the grated Parmesan cheese, and mix. The risotto should be thick, not runny, so that it can be formed into balls.
Step 3
Wash the spinach and sauté it in a pan, seasoning with salt and pepper.
Step 4
Shape the risotto into flat circles, fill them with a small amount of spinach and one sun-dried tomato, form into balls, and coat in breadcrumbs.
Step 5
Heat the frying oil in a saucepan and fry the arancini until golden brown.
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