Fried stuffed rice balls (arancini) with leaf salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions. Heat 1 tablespoon of oil in a saucepan and briefly sauté half the onion cubes and rice in it. Season with saffron. Deglaze with 750 ml salted water, bring to the boil and let it swell over a mild heat for about 30 minutes. Stir several times

2. 2

   Meanwhile peel garlic and dice finely. Heat 1 tablespoon of oil. Fry the remaining onion and garlic for about 2 minutes. Add the spinach and cook in a closed saucepan over a mild heat for about 10 minutes. Season to taste with salt and nutmeg. Dice the mozzarella. Pour the finished spinach into a sieve and squeeze it out. Roughly chop the spinach and mix in the cheese. Stir the egg into the rice and let it cool down

3. 3

   For the vinaigrette, whisk vinegar, salt, pepper and sugar. Add 4 tbsp. of oil drop by drop. Wash, clean and slice the tomatoes. Clean, wash, shake dry and, depending on the size, pluck the lettuce

4. 4

   For the balls, press 2 tablespoons of rice flat in each hand. Place about 1 heaped tablespoon of filling in the middle. Shape the rice around the filling to a ball. Results in about 12 pieces. Roll the balls in breadcrumbs. Heat frying fat and fry balls in it in portions until golden brown. Arrange salad and hot croquettes on plates. Drizzle with the vinaigrette

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
520 kcal

CARBS
60 g

FATS
25 g

PROTEINS
13 g