Spinach & Artichoke Arancini Recipe
Handmade Mozzarella-stuffed Spinach & Artichoke Risotto, Marinara, Parmigiano-Reggiano
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Ingredients
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Arancini
Marinara Sauce
Method
Arancini Preparation
- 1
- 2
Add the Arborio Rice
Stir in the Arborio rice and cook for 2 minutes until it is well coated with oil.
- 3
Add Broth Gradually
Gradually add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 20 minutes.
- 4
Incorporate Spinach and Artichokes
Stir in the chopped spinach and artichoke hearts, cooking until the spinach is wilted. Remove from heat and mix in grated Parmesan cheese, salt, and black pepper.
- 5
Cool the Mixture
Spread the risotto on a baking sheet and let it cool completely.
Forming Arancini
- 6
Shape the Balls
Once cooled, take a small portion of the risotto mixture, flatten it in your palm, and place a cube of mozzarella in the center. Shape the risotto around the cheese to form a ball. Repeat with the remaining mixture.
- 7
Coat the Balls
Dip each ball into beaten eggs, then roll in breadcrumbs to coat evenly.
Frying
- 8
Heat Oil for Frying
In a deep pot or fryer, heat oil to 350°F (175°C).
- 9
Fry the Arancini
Fry the arancini in batches, turning occasionally until golden brown and crispy, about 4-5 minutes. Remove and place on paper towels to drain.
Marinara Sauce Preparation
- 10
- 11
Add Tomatoes and Seasonings
Stir in crushed tomatoes, oregano, basil, salt, black pepper, red pepper flakes, and sugar. Bring to a simmer.
- 12
Simmer the Sauce
Let the sauce simmer for about 15 minutes, stirring occasionally until thickened.
