Rice Balls with Taleggio Heart

Method

1. Finely chop the shallot and sauté it in oil in a pan.
2. Add the rice and toast it briefly.
3. Add the wilted spinach and cook together.
4. Cook the rice with vegetable broth or water until done.
5. Finish with butter and grated cheese (mantecatura).
6. Let the risotto cool until it becomes firm and compact.
7. Form the rice into balls, placing a piece of taleggio cheese in the center of each.
8. Bread the balls first in beaten egg, then in breadcrumbs.
9. Fry the rice balls in hot oil until golden brown and serve.