A passion for Italy

ARANCINI WITH SPINACH & RICOTTA

MAKES ABOUT 14

2 tbsp extra virgin olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
400g carnaroli rice
1.5ltr hot vegetable stock
1g best-quality saffron
50g butter
100g Parmesan, grated
250g baby spinach leaves
200g ricotta

FOR COATING & FRYING

2 eggs
2 tbsp whole milk
200g dried breadcrumbs
150g plain flour
500ml sunflower oil

■ To make the risotto, set a pan over a medium heat and add the olive oil. Add the onion and celery and cook for 3 minutes. Tip in the carnaroli rice and cook for 3 minutes, stirring occasionally. Begin adding the stock, a ladleful at a time, until the rice is covered by about 2.5cm of stock. Add the saffron and keep adding stock, stirring from time to time, for about 15 minutes, until the rice is al dente. Stir through the butter and Parmesan and check the seasoning. Pour the risotto on to a large tray and allow it to cool.

■ Meanwhile make the filling. Bring a pan of salted water to the boil. Add the spinach and blanch for 1 minute, then drain. Leave it to cool for a few minutes, then squeeze out all the excess water. Finely chop the spinach, then mix it in a bowl with the ricotta and season. Refrigerate the risotto until needed.

■ Using a large tablespoon, scoop a generous spoonful of the cooled risotto mixture into your palm. Press it down