Preparation

• 1.

  In a saucepan, heat vegetable broth and keep it warm over low heat.

• 2.

  In another large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

• 3.

  Add the Arborio rice to the pan and cook for about 2 minutes, stirring frequently until lightly toasted.

• 4.

  Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 15-20 minutes.

• 5.

  Stir in the grated Parmesan cheese, chopped spinach, salt, black pepper, and nutmeg. Remove from heat and let the mixture cool down for about 30 minutes.

• 6.

  Once cooled, take a small handful of the risotto mixture, flatten it in your palm, and place a cube of mozzarella in the center. Enclose the rice around the cheese to form a ball.

• 7.

  Repeat with the remaining mixture, shaping about 20 balls in total.

• 8.

  Prepare three bowls: one with flour, one with beaten eggs, and one with bread crumbs.

• 9.

  Roll each risotto ball first in flour, then dip into the eggs, and finally coat with bread crumbs.

• 10.

  Heat vegetable oil in a deep pot to 350°F (175°C) and carefully fry the arancini balls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

• 11.

  Serve warm with marinara sauce or aioli for dipping.