Arancini: spinach rice balls

Recipe

1 Bring the poultry stock to a boil in the frying pan then add the rice, reduce heat and simmer for 20 minutes while regularly stirring.

2 Remove the rice and set aside to cool.

3 Clean the frying pan, bring to medium heat and add one spoon of oil, then fry the spinach for several seconds. Add the Parmesan.

4 Melt the butter in a saucepan and add the flour while stirring, then add the milk. Cook for 2 minutes and season.

5 With the heat turned off, mix the spinach into the bechamel sauce and add the mozzarella.

6 Place a spoon of rice into the palm of your hand and create a cavity to insert a bit of the spinach mix.

7 Pinch the top to seal the cavity and create a ball, repeat the operation.

8 Mix the flour with 1.2 cups of water, dip the rice balls into the mixture then coat them with breadcrumbs.

9 Place the balls in heated oil until they brown.

Tip: Your arancini will go great with a home-made tomato sauce.