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.