Spinich Arancini Recipe

Prepare stock

Keep the chicken or vegetable stock warm in a saucepan over low heat so it’s hot but not boiling while you cook the risotto.

Sweat aromatics

In a wide, heavy-bottomed skillet or pot, heat 2 tbs olive oil and 1 tbs butter over medium heat. Add the finely chopped onion and cook, stirring, until translucent, about 4–5 minutes. Add 2 minced cloves garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice and stir to coat with fat. Cook 2 minutes, stirring, until the edges of the rice become slightly translucent.

Deglaze with wine

Pour in the white wine and stir until it is mostly absorbed.

Add stock gradually

Add a ladle (about 120 ml) of hot stock and stir until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding more. Cook until rice is tender but still has a slight bite (al dente), about 18–22 minutes total. You may not use all the stock.

Finish risotto

Remove from heat, stir in 1 tbs butter, grated Parmesan, 0.5 tsp salt and 0.5 tsp black pepper. Spread the risotto on a baking sheet to cool quickly until it is cool enough to handle (30–45 minutes). Chilling in the refrigerator for 20–30 minutes will firm it for forming arancini.

Cook spinach: In a medium sauté pan, heat 1 tbs olive oil over medium heat. Add 1 minced clove garlic and cook 30 seconds. Add the chopped spinach in batches, cooking until wilted and most moisture evaporates, about 4–6 minutes. Transfer spinach to a bowl and let cool slightly.

Drain and mix filling: Squeeze excess liquid from the cooled spinach using a fine sieve or cheesecloth. Combine the drained spinach with 1/2 cup ricotta, 1 cup shredded mozzarella, 1/8 tsp grated nutmeg, 1/4 tsp salt and 1/8 tsp black pepper. Mix until uniform. Form the mixture into 1-inch (about 2.5 cm) balls or logs and refrigerate to firm while you finish risotto.

Set up coating station: Place flour in one shallow bowl. In a second bowl whisk 3 eggs with 3 tbs cold water until combined. In a third bowl combine breadcrumbs and 1/4 cup grated Parmesan.

Portion risotto: With slightly damp hands, scoop approximately 2–3 tbs of chilled risotto (about golf-ball size) and flatten it in your palm into a disc.

Assemble arancini: Place one spinach-mozzarella filling ball in the center of the risotto disc, then bring edges of risotto up and around the filling, sealing it completely and rolling into a smooth ball about 1.5–2 inches in diameter. Repeat until all filling and risotto are used. You should get about 18–22 arancini depending on size.

Bread the balls: Roll each ball in flour (shake off excess), dip into the egg wash, then coat thoroughly with the breadcrumb-Parmesan mixture. For extra-crispy coating, double-dip: chill coated balls 10 minutes, then repeat egg wash and breadcrumbs again.

Make sauce: In a small saucepan heat 1 tbs olive oil over medium heat. Add 2 thinly sliced garlic cloves and sauté until fragrant and lightly golden, about 1 minute. Add red pepper flakes and cook 15 seconds. Pour in crushed tomatoes, 1/2 tsp salt and 1/2 tsp sugar (if desired). Simmer gently, uncovered, 12–15 minutes to thicken slightly. Stir in chopped basil at the end and remove from heat. Keep warm.

Heat oil: In a deep heavy pot or deep fryer, heat neutral oil to 350°F (175°C). Use a thermometer to maintain temperature for even frying.

Fry arancini: Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Internal temperature should be hot and cheese melted. Remove with a slotted spoon and drain on a wire rack or paper towels. If needed, keep warm in a 200°F (95°C) oven briefly while finishing all batches.

Serve: Spoon warm arrabbiata sauce onto serving plates or a shallow bowl. Place 3–4 spinach arancini per portion on top of the sauce. Garnish with chopped parsley and an extra sprinkle of grated Parmesan. Serve immediately with lemon wedges on the side if desired.