Recipes › Appetizer › Spinach Arancini Recipe

Spinach Arancini Recipe

Recipe by Pedro M. A. Neves

Spinach arancini are crispy golden-fried risotto balls stuffed with melted cheese and fresh spinach, a classic Sicilian appetizer that combines creamy rice with vibrant greens. These elegant bites showcase traditional Italian technique and are perfect for entertaining or serving as part of an antipasto spread. The contrast between the crunchy exterior and tender, savory interior makes them irresistible.

Ingredients

• 300g Arborio or Carnaroli rice
• 750ml vegetable or chicken stock
• 1 medium onion, finely diced
• 100g fresh spinach, roughly chopped
• 60ml dry white wine
• 60g unsalted butter
• 50g Parmesan cheese, grated
• 100g fresh mozzarella cheese, cut into 12 small cubes
• 2 tablespoons olive oil
• 1 large egg
• 100g panko breadcrumbs
• 50g all-purpose flour
• Salt and freshly ground black pepper to taste
• Oil for deep frying (about 1 liter vegetable or peanut oil)

Instructions

1. Heat the stock in a separate pot and keep at a gentle simmer. In a large, heavy-bottomed pot, warm the olive oil and butter over medium heat, then add the diced onion and sauté for 3-4 minutes until softened and translucent.

2. Add the rice to the pot and stir constantly for 1-2 minutes until each grain is coated with butter and oil, creating a slightly toasted appearance.

3. Pour in the white wine and stir until almost completely absorbed by the rice. Begin adding the hot stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for approximately 18-20 minutes total.

4. When the rice is tender and creamy but still has a slight firmness to the center of each grain, remove from heat. Stir in the chopped spinach, grated Parmesan, salt, and pepper until well combined. Transfer to a shallow dish and cool completely at room temperature for at least 30 minutes.

5. Once cooled, scoop approximately 40 grams of risotto mixture into your palm and flatten slightly. Place a mozzarella cube in the center, then gently shape the risotto around it into a firm ball, sealing the cheese inside completely.

6. Set up three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Roll each arancini ball first in flour, shaking off excess, then dip into beaten egg, and finally coat thoroughly in breadcrumbs, pressing gently so they adhere.

7. Heat oil for deep frying to 170°C (340°F) in a heavy pot or deep fryer. Working in batches of 4-5 arancini at a time, carefully lower them into the hot oil using a slotted spoon.

8. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the exterior is deep golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

9. Serve warm or at room temperature within 2 hours of frying for optimal texture and flavor.

Substitutions

• Use frozen chopped spinach (thawed and squeezed dry) instead of fresh for convenience
• Substitute mozzarella with aged Ragusano or Caciocavallo cheese for a firmer, more pungent filling
• Replace Parmesan with Pecorino Romano for a sharper, more assertive flavor
• Use gluten-free panko and flour for a gluten-free version with identical texture

Tips

• Ensure the risotto is completely cooled before forming arancini, as warm rice will not hold its shape; refrigerating for 1 hour makes shaping even easier
• Maintain consistent oil temperature at 170°C; too cool and they absorb excess oil, too hot and the outside burns before the inside heats through
• Prepare and bread all arancini before beginning to fry to maintain oil temperature and ensure even cooking batches

Arancini originate from Sicily and are iconic in Italian street food culture, traditionally made with leftover risotto as a clever way to use surplus rice. The spinach variation is a modern adaptation that celebrates the regional use of fresh greens while maintaining the technique and spirit of this beloved Sicilian classic.

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