Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 2 cloves Garlic, minced
- 1/2 cup Bellino Risotto Arborio Rice
- 3 cups Cento Organic Vegetable Stock
- 1 cup Frozen Spinach
- 1/2 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), chopped
- 2 Eggs, beaten
- 1 Lemon, zested
- 1/2 Lemon, juiced
- 4 oz Mozzarella Cheese, cut into 1-2 inch cubes
- 1 1/2 cups Cento Panko Bread Crumbs
- Cento Marinara Pasta Sauce, for dipping
- Cento Blended Italian Style Oil, for frying
- 1 cup Anna TIPO 00 Flour
Directions
In a large pan, heat extra virgin olive oil over medium-high heat. Sauté shallot and garlic in the pan with 3 tablespoons of oil until browned. Add rice and stir until even, then add ½ of the heated broth and stir continuously. Maintain a slow boil and gradually add remaining broth, stirring continuously. When the broth has been absorbed, stir in cheese. Cook rice until it reaches your desired consistency. Then, transfer the mixture to a bowl and let cool. Once cooled, stir in spinach, artichokes, an egg, lemon zest and juice. Mix all the ingredients together. Wet your hands to avoid sticking, take 3 tablespoons of rice and roll into a ball. Press one cube of cheese in the center and roll again. Place the balls in the fridge for 30 minutes to firm up. Pour breadcrumbs into a small bowl. In a separate bowl, beat eggs. Once the balls are firm, dip them into the egg mixture, coating them evenly. Allow excess to drip off and then place them into the bowl of breadcrumbs to coat. Heat 1-inch of blended oil in a large saucepan and cook the balls for 2-3 minutes or until golden brown, rotating them to cook on all sides. Remove from the oil and pat them dry with a paper towel. Serve them with marinara sauce for dipping. Yields 10-12 rice balls.
