Spinach Arancini

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Rated 5 stars out of 5
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Total Time:
5 hr 30 min
Prep
35 min
Inactive
4 hr 0 min
Cook
55 min
Yield:
7 servings
Level:
Intermediate
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Ingredients

Directions

In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.

When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.

Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.

In a heavy large pan, heat vegetable oil to 350 degrees F.

Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

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Newest Ratings and Reviews

Read all 26 reviews

  • on February 28, 2012

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    Absolute best arancini recipe. I have been making them for years. Family loves them. A lot of work but worth it in the end. An easier way to make them is make the rice the night before. Have the mozzarella cut up in small pieces. Roll all the balls out first, then complete each step before frying. It is much faster and easier then stuffing the balls, dipping them in flour, eggs, breadcrumbs and then frying all at once. Less mess too.

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  • on May 18, 2011

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    i took the idea of this recipe and made it easier and way healthier- just mix two cups of cooked brown rice, saute half an onion chopped, two garlic cloves minced, and 10 oz box of thawed spinach in a pan with butter and deglaze with a shot of white wine and cook until no moisture remains. Then mix the spinach in with the rice along with 1/2 cup bread crumbs (i use crumbs i make from ezekial bread, 1/2 cup parmesan or pecorino, and two egg whites. roll into golf ball size balls and bake at 350 for about 30 minutes on parchment paper. DELISH!! ps- i serve mine with marinara, but use whatever you think is delicious.

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  • on February 13, 2011

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    Not wOrth it-time consuming and messy and not all that tasty plus mushy consistency

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