Ingredients 1 Cup (7 oz / 198g) Arborio Rice 14.5 oz (411g) Chicken Broth 1 oz (28g) Baby Spinach / Spring Mix 1/3 Cup (3 oz / 85g) Parmesan Cheese 1 Mozzarella Cheese Stick 1 Egg 1 Small Onion 1 Garlic Clove Italian Style Bread Crumbs All Purpose Flour Vegetable Oil Salt and Pepper
Preparation Dice the onion. Slice the herbs to smaller size. Slice the mozzarella cheese stick in one inch.
Directions Fry the onions and garlic clove with vegetable oil until golden. Stir in the arborio rice and continue frying for another minute. Bring the chicken broth to a boil. Gradually add the chicken broth to the mixture. Keep heating until the chicken broth gets absorbed then stir in some more. Turn the heat off, stir in the baby spinach and spring mix, parmesan cheese, and as much as salt and pepper you would prefer. Stir thoroughly. Set aside to cool down. Beat one egg in a small container. Transfer bread crumbs and flour onto separate containers. Take two table spoon of the rice mixture. Place a slice of the mozzarella cheese and wrap the rice around it to form a ball. Coat/dip the rice ball into the flour then egg and then coat with the broad crumbs. Deep fry the rice balls in vegetable oil.