Crispy Spinach and Cheese Arancini
Indulge in these delightful Crispy Spinach and Cheese Arancini, golden rice balls filled with oozy mozzarella and a rich flavor profile. Perfect as an appetizer or a snack, these Italian-inspired treats combine creamy arborio rice cooked in white wine with sautéed onions, garlic, and fresh spinach. Coated in crispy breadcrumbs and deep-fried to perfection, they offer a satisfying crunch on the outside and a melty, cheesy surprise within. Perfect for gatherings, these arancini will impress your family and friends and are irresistible served with marinara sauce for dipping.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
extra virgin olive oil
1/4 cup (none)
onion
1 (finely minced)
garlic
3 cloves (finely minced)
arborio rice
1 1/2 cups (none)
white wine
1 cup (none)
sea salt
to taste (none)
black pepper
to taste (freshly ground)
chicken or vegetable broth
4 cups (heated)
chopped spinach
2 cups (none)
butter
2 tablespoons (sweet)
parmigiano-reggiano cheese
1 1/2 cups (grated)
mozzarella cheese
1 lb (cubed)
all-purpose flour
2 cups (none)
eggs
2 (lightly beaten)
seasoned bread crumbs
2 cups (none)
vegetable oil
for frying (none)
Instructions
1
In a large, deep saucepan over medium-high heat, pour in the olive oil. Once it shimmers, add the finely minced onions and sauté for about 1 minute until translucent. Introduce the minced garlic and stir for another 5 minutes until fragrant.
2
Add the arborio rice to the pan, followed by the white wine and a pinch of sea salt. Stir well and allow this mixture to simmer and reduce for about 5 to 10 minutes, letting the rice absorb the wine.
3
Gradually add 2 ladles (approximately 16 ounces) of the heated broth to the rice, stirring constantly. Allow it to absorb for around 10 minutes, then repeat with another 2 ladles of broth, stirring until well absorbed.
4
Season the rice with freshly ground black pepper to taste. Let the spinach wilt in the hot rice mixture, and stir in the butter until fully melted. Incorporate 1 cup of the grated Parmigiano-Reggiano into the mixture, allowing it to melt and enrich the flavor.
5
Once the mixture is hot and combined, transfer it onto a parchment-lined cookie sheet. Spread it evenly to cool, then cover with plastic wrap to prevent skin from forming. Refrigerate until completely cool and firm, ideally overnight.
6
Once chilled, uncover and sprinkle the remaining 1/2 cup of Parmigiano-Reggiano over the rice. With clean hands, roll into 1 1/2-inch balls. Make a small indentation in the center of each ball, placing a cube of mozzarella inside before encasing it with more rice.
7
Prepare your breading station by placing flour, beaten eggs, and seasoned breadcrumbs into separate bowls. Roll each rice ball first in flour, then dip into the egg, and finally coat with breadcrumbs, pressing gently to adhere. Arrange the balls on a cookie tray and refrigerate until ready to fry.
8
Heat vegetable oil in a large, heavy pan to 350°F (175°C). Fry the arancini in batches until golden brown, approximately 3-4 minutes per batch. Use a slotted spoon to remove them and allow them to drain on a lined cookie sheet.
9
Serve the arancini hot, accompanied by marinara sauce or your favorite dipping sauce for an added burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Spinach and Cheese Arancini?
They are Italian-inspired rice balls made from creamy arborio rice mixed with spinach and Parmigiano-Reggiano, stuffed with mozzarella, breaded, and deep-fried until golden.
What type of rice is best for making arancini?
Arborio rice is the best choice because its high starch content creates the creamy, sticky texture needed to hold the balls together.
Can I use regular long-grain white rice for this recipe?
It is not recommended, as regular white rice lacks the necessary starch to make the rice 'clump' properly, which may cause the arancini to fall apart.
How do I prepare the spinach for the arancini?
The recipe calls for 2 cups of chopped spinach to be stirred directly into the hot rice mixture until it wilts.
What kind of cheese is inside the center of the balls?
A cube of mozzarella cheese is placed in the center of each rice ball to provide a melty, 'oozy' surprise.
Is there wine in this arancini recipe?
Yes, 1 cup of white wine is used to deglaze the pan and add a rich depth of flavor to the rice.
Can I make this recipe vegetarian?
Yes, simply ensure you use vegetable broth instead of chicken broth to make the recipe fully vegetarian.
How long should I refrigerate the rice mixture?
You should refrigerate the rice until it is completely cool and firm, ideally overnight, to make it easier to handle.
Why do I need to chill the rice before forming the balls?
Chilling the rice allows the starches to set, making the mixture firm enough to shape into balls without them falling apart.
How big should the arancini balls be?
The recipe suggests rolling the rice into balls approximately 1 1/2 inches in diameter.
What oil should I use for frying?
Vegetable oil is recommended for frying as it has a high smoke point and a neutral flavor.
What is the correct frying temperature for arancini?
The oil should be heated to 350°F (175°C) before you begin frying the rice balls.
How long does it take to fry the arancini?
It takes approximately 3 to 4 minutes per batch for the arancini to become golden brown and crispy.
What is the breading process for the rice balls?
The rice balls are rolled in flour, dipped in lightly beaten eggs, and then coated with seasoned breadcrumbs.
Can I bake arancini instead of frying them?
While frying provides the most traditional crunch, you can bake them at 400°F, though they may not be as golden or crispy.
What should I serve with arancini?
They are best served hot with a side of marinara sauce or your favorite dipping sauce.
How do I prevent the mozzarella from leaking out?
Ensure that the mozzarella cube is completely encased by the rice mixture with no visible gaps before breading.
What is the role of Parmigiano-Reggiano in this recipe?
It is used to enrich the flavor of the rice mixture and provides a savory, salty kick.
Can I use frozen spinach for this recipe?
Yes, but ensure you thaw it and squeeze out all excess moisture before adding it to the rice to prevent the mixture from becoming too watery.
How do I reheat leftover arancini?
Reheat them in an oven or air fryer at 350°F for a few minutes to restore their crispiness; avoid the microwave as it makes them soggy.
Can I freeze arancini?
Yes, you can freeze them after breading but before frying. Fry them directly from frozen, adding a couple of extra minutes to the cook time.
Do I need to heat the broth before adding it to the rice?
Yes, using heated broth ensures the rice cooks evenly and maintains the proper temperature for starch release.
What is the texture of arancini?
They have a satisfying crunch on the outside and a creamy, melty, cheesy texture on the inside.
How many ingredients are in this recipe?
This recipe requires 16 ingredients, including the rice, cheese, spinach, and breading components.
How do I avoid the rice forming a 'skin' while cooling?
Cover the rice mixture with plastic wrap once it is spread on the cookie sheet to prevent a skin from forming.
Can I substitute the white wine?
You can substitute the wine with an equal amount of additional broth and a squeeze of lemon juice for acidity.
What is 'seasoned' breadcrumbs?
These are breadcrumbs typically mixed with herbs like parsley, oregano, and garlic powder for extra flavor.
How do I drain the oil after frying?
Use a slotted spoon to remove the arancini from the oil and place them on a paper towel-lined cookie sheet to drain.
Can I add garlic powder instead of fresh garlic?
Fresh garlic provides a better aromatic profile, but you can use 1/2 teaspoon of garlic powder if fresh is unavailable.
How many eggs are needed for the breading station?
The recipe calls for 2 eggs, which should be lightly beaten before use.