Cook the rice (covered) in salted water for approx. 10 mins. until just soft, drain.
Heat the oil in a non-stick frying pan. Sauté the shallot and garlic for approx. 2 mins., gradually add the spinach, season, cook until all the moisture has evaporated. Remove the spinach, allow to cool slightly, chop finely, mix with the ricotta, cheese and rice. Knead by hand until the ingredients form a compact mass. Divide the mixture into 24 portions, shape into balls. Mix the breadcrumbs and cheese in a deep dish, toss the rice balls in the breadcrumbs and press firmly on the crumb coating. Heat the oil in the same pan. Fry the rice balls on all sides for approx. 10 mins. per batch until crispy.
Mix the pepper and basil with the balsamic, season. Serve the salsa with the rice balls.