Spinach Arancini

Spinach Arancini

14
NM Dawn 0

"I used to live in Sicily, and these were a favorite of mine! 'Arancini' means 'Little Oranges' in Italian, named so because the little breaded rice balls resemble small oranges so much. While so many versions include only cheeses and meats, this version is a delightful combination of white cheese and spinach. We love it! This can be made the night or a couple of days ahead of time, and cooked at the last minute for a surprising treat for guests. I like to serve mine on a bed of fresh Radicchio. Some people enjoy dipping them into Marinara or sour cream based dips. Enjoy!"

Ingredients

5 h 25 m {{adjustedServings}} servings 617 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes.
  2. Heat olive oil in a large saucepan over medium heat. Stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach, and butter, and bring to a boil. Reduce heat to medium-low, and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight.
  3. Once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. One-by-one, gently roll the arancini in the flour to coat, then shake off excess. Dip into beaten egg, then roll in bread crumbs; set aside.
  4. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
  5. Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. Drain on paper towels, and serve hot.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

14
  1. 17 Ratings

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Rather than fry such a lovely side dish, I baked these at 350 degrees for 30 minutes. Worked beautifully. These are quite time-consuming, and would work well to prepare the "balls" ahead of ti...

Deelish! The only things I did differently were to omit the saffron (as I had none on hand) and used extra virgin olive oil for the frying insteead of regular vegetable oil. I probably used mo...

I made this for a potluck and it was a HIT! I fried them the night before, and then reheated them in the oven until warm, and served with marinara sauce. Everyone loved them, including my pick...