Spinach Arancini Recipe

Prepare stock

Keep the stock warm in a saucepan over low heat so it’s simmering gently while you cook the rice.

Sweat aromatics

In a heavy skillet or saucepan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the finely chopped onion and a pinch of salt and cook until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Toast rice and deglaze

Add 1.5 cups Arborio rice and stir to coat for 1–2 minutes until edges look translucent. Pour in 1 cup dry white wine and stir until mostly absorbed.

Cook risotto

Add 1/2 cup warm stock at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Continue for about 18–20 minutes until rice is tender but still slightly al dente and the mixture is creamy. You may not use all stock; adjust to reach desired texture.

Finish risotto

Remove from heat and stir in 1 tablespoon butter and 3/4 cup grated Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the risotto in a shallow tray or rimmed baking sheet to cool to room temperature, then cover and chill at least 2 hours (or overnight) until firm enough to shape.

Wilt spinach: In a large skillet over medium heat, add a quick spray of oil or a teaspoon of olive oil. Add 6 cups fresh spinach (or well-drained thawed frozen), and cook, tossing, until wilted, about 2–3 minutes. If using a lot of liquid from frozen spinach, cook until excess water evaporates. Remove from heat and transfer to a bowl to cool slightly.

Squeeze and chop: Once cool enough to handle, squeeze handfuls of spinach to remove as much liquid as possible. Chop the spinach finely and measure approximately 1 to 1.25 cups packed cooked spinach.

Mix filling: In a bowl combine the chopped spinach with 1/2 cup ricotta, 1/2 cup shredded mozzarella, 1 teaspoon minced garlic, 1/2 teaspoon lemon zest, 1/8 teaspoon freshly grated nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Adjust seasoning to taste. The mixture should be cohesive but not runny; if too wet, add a tablespoon of breadcrumbs to bind.

Portion filling: Divide the filling into 12 equal portions (about 1 heaping tablespoon each) and form small balls. Place on a plate and chill briefly while you portion the risotto.

Portion risotto: With chilled risotto, use a 1/4-cup measure (or about 2 tablespoons compacted per ball resulting in ~12 balls) to portion. Wet your hands slightly to prevent sticking and form each portion into a flat disc.

Fill: Place one spinach filling ball in the center of each risotto disc. Gently fold the risotto around the filling and roll between your palms to form a smooth sealed ball, about 1.75–2 inches in diameter. Ensure no filling is exposed.

Prepare coating stations: Place 1 cup flour in a shallow bowl, beat 2 large eggs in another bowl, and place 2 cups breadcrumbs in a third bowl. Season the breadcrumbs with 1/4 teaspoon salt and 1/8 teaspoon pepper and mix.

Coat: Dredge each arancini ball first in flour (shake off excess), then dip in beaten egg, letting excess drip off, then roll in breadcrumbs pressing gently to adhere. For extra-crispy coating, double-dip: return to egg and breadcrumbs for a second coat. Place coated balls on a tray and chill 15–20 minutes to set the crust.

Heat oil: In a deep frying pan or pot, pour vegetable oil to a depth of about 1.5–2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don’t have a thermometer, test with a breadcrumb — it should sizzle and brown within about 30 seconds.

Fry arancini: Fry the chilled arancini in batches (do not overcrowd) until golden brown and crisp, about 3–4 minutes, turning as needed for even color. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 90°C) if needed while frying remaining batches.

Serve: Spoon warm arrabbiata sauce onto plates or into a small dipping bowl. Place arancini on top, garnish with grated Parmesan and fresh basil leaves if using. Serve immediately so the center is hot and the exterior remains crisp.

Make sauce: In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add 2 teaspoons thinly sliced garlic and sauté 30–45 seconds until fragrant but not browned. Add 1/2 teaspoon red pepper flakes and immediately add 14 oz crushed tomatoes. Stir, bring to a gentle simmer, and season with 1/2 teaspoon salt and 1/2 teaspoon sugar if desired. Simmer uncovered 10–12 minutes to slightly thicken.

Finish sauce: Stir in 2 tablespoons chopped fresh basil if using. Taste and adjust seasoning. Keep warm until serving.