Spinach Arancini Recipe
caciocavallo, mustard aioli, arugula, shaved parmesan
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Ingredients
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Arancini
Mustard Aioli
Garnish
Method
Prepare the Risotto
- 1
Cook the Risotto
In a saucepan, bring vegetable broth to a simmer. In another pot, add olive oil and risotto rice, toasting the rice until translucent. Gradually add the broth, stirring continuously until the rice is cooked and creamy. Stir in the fresh spinach and grated caciocavallo cheese until melted. Allow the risotto to cool.
Form the Arancini
- 2
Shape the Balls
Once the risotto is cool, form small balls (about the size of a golf ball) with your hands. Roll each ball in flour, dip in beaten eggs, then coat with breadcrumbs.
Fry the Arancini
- 3
Make the Mustard Aioli
- 4
Combine Ingredients
In a bowl, mix mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and black pepper until smooth.
Serve
- 5
Plate the Dish
On a serving platter, arrange the fried arancini, garnish with arugula and shaved parmesan, and serve with mustard aioli on the side.
