Keftedes Spanakorizo Me Tyri (Spinach Rice & Cheese Keftedes) by Chef Jim Botsacos

In a medium size pot, bring the 6 cups of chicken stock to a boil, lower to a simmer and float in the aromatics. Add a heavy pinch of salt to highly season the stock.

Simmer for approximately 15 minutes. Strain the stock through a fine sieve and maintain the heat of the stock while making the rice.

In a small stainless steel pot over medium high heat, place the two tablespoons of oil, add the onion with a pinch of salt, stir and cover to simmer. Continue to cook stir occasionally until the onions are soft and translucent approximately 10 minutes.

Add the rice and using a wooden spoon, stir until the rice is coated with the oil and the onion mixture. Add the wine, continue to stir until the wine is evaporated, approximately one to two minutes.

Ladle in 6 ounces of stock. Using a wooden spoon, continue to stir to maintain the creamy texture of the rice. Once the stock reduces by half and the stock is not yet fully evaporated, add the next 6 ounces of stock. Continue this procedure until the rice is al dente.*You may not need the entire amount of stock.

When the last amount of stock is added and halfway absorbed, fold in all the cheeses and stir until the cheese is well incorporated. Add the spinach, dill and the lemon zest and continue cooking until the spinach is wilted and cooked into the rice, but the rice maintains its creamy texture at all times.

Transfer the rice to a large baking dish, place in the fridge uncovered to cool. Using a cookie sheet lined with parchment paper, take a small 1 oz scoop of the rice mixture and mold it into little balls, transfer onto the cookie sheet. Place sheet in the refrigerator until lightly firm and set up the breading procedure.<