Cooks in: 1h
Levels: Medium
Serves: 4
List of Ingredients
- 7 OZ. of spinach
- 3/4 C. of Vialone Nano rice
- 1/4 C. of grated Grana Padano cheese
- 1 TBSP. of butter
- 1 WHOLE of egg
- 1 WHOLE of Lemon
- Bread crumbs
- Vegetable broth
- Peanut oil
- Extravirgin olive oil
- Salt
Method
1
Briefly toast the rice in a saucepan without any added fat, then begin cooking it by gradually adding the hot vegetable broth. Remove from heat, stir in the butter and Grana Padano cheese, add the grated rind of one lemon and the juice of half.
2
Let the risotto cool, then spread it out on a tray greased with extra-virgin olive oil. Wash and clean the spinach, removing the larger and tougher stems and keeping the more tender leaves.
3
Form 12 balls of about an ounce each; wet your palms so the rice doesn't stick to them.
4
Pass the balls in the beaten egg and bread crumbs and fry in plenty of hot peanut oil.
5
Serve piping hot with the spinach, seasoned with a little extra-virgin olive oil and a pinch of salt.