Arancini with braised silverbeet and spinach


  • Serves 8 people

  • 50 gm butter, coarsely chopped
  • 50 ml extra-virgin olive oil
  • 1 small onion, finely chopped
  • 500 gm (2½ cups) arborio rice
  • 200 ml dry white wine
  • 1 litre (4 cups) chicken stock
  • 100 gm Pecorino Romano, finely grated
  • 100 gm Grana Padano, finely grated
  • 100 gm Asiago Pressato, coarsely grated (see note)
  • 50 gm Gorgonzola piccante, finely chopped
  • For frying: vegetable oil
  • 150 gm (1 cup) plain flour, seasoned
  • 1 egg, lightly whisked
  • 100 gm (1 cup) fine dried breadcrumbs
  • To serve: lemon wedges
  • Braised silverbeet and spinach
  • 500 gm silverbeet, leaves coarsely chopped, stems finely sliced, washed
  • 1 bunch English spinach, stalks trimmed, coarsely chopped, washed
  • 50 gm butter, coarsely chopped
  • 4 golden shallots, thinly sliced
01   For braised silverbeet and spinach, blanch leaves and stems in boiling salted water for 3 minutes, refresh in iced water and drain well. Heat butter in a heavy-based saucepan over medium heat, add shallot and cook for 10 minutes or until softened and transparent, add silverbeet and spinach and cook for 5 minutes or until wilted. Process in a food processor until smooth. Cool.
02   Heat butter and olive oil in a heavy-based saucepan over medium heat, add onion and cook for 5 minutes or until soft, then season to taste with sea salt and freshly ground black pepper. Add rice and cook, stirring, for 5 minutes or until rice is transparent. Add wine and cook for 5 minutes or until reduced to two-thirds. Gradually add stock, half a cup at a time, adding more as liquid is absorbed, stirring occasionally, until rice is al dente. Add cheeses and puréed silverbeet and spinach and stir to combine. Season to taste. Spread onto trays and refrigerate for 6 hours or until cold.
03   To make arancini, form 2 tbsp of rice mixture into balls and place on a tray. Repeat with remaining mixture. Heat olive oil in a deep saucepan or deep-fryer to 180C. Place flour, egg and breadcrumbs in separate bowls. Dip rice balls into flour, egg and then breadcrumbs. Deep-fry for 3-5 minutes or until crisp and golden. Drain on absorbent paper, season to taste and serve with lemon wedges.
Note Asiago Pressato is a semi-soft cow's milk cheese produced in the provinces of Trento, Padua, Vicenza and Treviso in north-east Italy. You could substitute with fontina.
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