Arancini with Spinach and Cheese

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Arancini are Sicilian fried rice balls, and this spinach and cheese version is one of the most practical ways to use leftover risotto.

The filling is simple: wilted spinach, creamy mozzarella, and a little Parmesan to sharpen the flavor. When you cut one open, the cheese pulls and the spinach stays vivid green against the pale rice.

These work as a starter, a snack, or a light main with a salad. You can shape and bread them the day before, then fry straight from the fridge.

The technique is straightforward. Cold rice holds its shape, a tight breadcrumb coating keeps the crust crisp, and a thermometer takes the guesswork out of the oil temperature.

Why You’ll Love This Recipe

• Crispy outside, molten cheese center every time
• Shape and bread them a full day ahead
• Uses leftover risotto with minimal extra work
• Spinach and mozzarella filling is kid-friendly and satisfying

Ingredient Notes

• Arborio rice: Arborio gives the starchy, sticky base that holds the balls together. Carnaroli works too and holds its shape slightly better when cold.
• Fresh spinach: Wilt it down hard and squeeze out all the water before chopping, or the filling turns watery. Frozen spinach works well here – thaw it and squeeze it dry.
• Mozzarella: Use low-moisture block mozzarella, not fresh buffalo. Fresh mozzarella releases too much liquid and the filling turns wet. Cut it into small cubes so it melts evenly.
• Parmesan: Grated Parmesan goes into the rice itself to season the base. Pecorino Romano is a sharper swap if you prefer a saltier flavor.
• Breadcrumbs: Fine dried breadcrumbs give the most even, tight crust. Panko gives a thicker, crunchier shell – both are good. Season the breadcrumbs with salt before coating.
• Neutral oil for frying: Sunflower or vegetable oil at 175 C / 350 F is the target. Olive oil is fine but smokes at higher heat, so keep your thermometer close.

Arancini with Spinach and Cheese

Crispy fried arancini stuffed with wilted spinach and melted mozzarella, made from a lemon-scented risotto base and coated in golden breadcrumbs.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

Risotto base

• 300 g Arborio rice
• 1 small white onion, finely diced
• 2 garlic cloves, minced
• 100 ml dry white wine
• 900 ml hot vegetable stock kept warm in a saucepan
• 60 g Parmesan, finely grated
• 30 g unsalted butter
• 2 tbsp olive oil
• to taste salt and black pepper

Spinach and cheese filling

• 150 g fresh spinach or 100 g frozen, thawed and squeezed dry
• 120 g low-moisture mozzarella cut into 1 cm cubes
• 1 garlic clove, minced
• 1 tbsp olive oil
• pinch salt

Coating and frying

• 80 g plain flour
• 2 eggs, beaten
• 150 g fine dried breadcrumbs or panko
• 1 liter neutral oil for deep frying sunflower or vegetable

Method

 

Make the risotto base

1. Heat the olive oil in a wide saucepan over medium heat. Add the onion and cook for 5 minutes until soft and pale.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the Arborio rice and stir for 1 to 2 minutes until the edges of the grains look translucent.
4. Pour in the wine and stir until fully absorbed.
5. Add the warm stock one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This takes about 18 minutes total.
6. Remove from heat. Stir in the butter and Parmesan. Season with salt and black pepper.
7. Spread the risotto on a large tray or baking sheet and let it cool to room temperature, then refrigerate for at least 2 hours until firm and cold.

Make the spinach filling

1. Heat 1 tbsp olive oil in a frying pan over medium heat. Add the garlic and cook for 30 seconds.
2. Add the fresh spinach and cook, stirring, for 2 to 3 minutes until fully wilted.
3. Transfer to a clean cloth or fine sieve and squeeze out as much water as possible. Chop roughly. Season with a pinch of salt and set aside.

Shape the arancini

1. Set up three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs.
2. Dampen your hands with water. Take about 70 g of cold risotto and flatten it in your palm into a disc roughly 8 cm across.
3. Place a small mound of chopped spinach and 2 to 3 cubes of mozzarella in the center.
4. Fold the rice up around the filling and press firmly to form a compact ball. Roll between both palms to smooth any cracks.
5. Roll the ball in flour, then egg wash, then breadcrumbs. Roll in egg wash and breadcrumbs a second time for a thicker crust.
6. Place on a parchment-lined tray. Repeat with the remaining rice and filling. You should get 12 to 14 balls. Refrigerate for 30 minutes before frying.

Fry the arancini

1. Pour the frying oil into a deep saucepan to a depth of at least 8 cm. Heat to 175 C / 350 F over medium-high heat.
2. Fry 3 to 4 arancini at a time for 4 to 5 minutes, turning occasionally, until deep golden brown all over.
3. Remove with a slotted spoon and drain on a wire rack or paper towels. Check the oil temperature returns to 175 C before the next batch.
4. Serve hot, while the mozzarella inside is still melted.

Notes

Nutrition is estimated per 3 arancini and will vary based on how much oil is absorbed during frying. The risotto base can be made up to 2 days ahead and kept covered in the fridge.

Tips for Success

• Chill the risotto for at least 2 hours before shaping – warm rice sticks to your hands and splits open.
• Squeeze spinach in a clean kitchen towel until bone dry before mixing into the filling.
• Press the rice firmly around the filling and roll the ball between both palms to eliminate air pockets.
• Double-coat each ball: flour, egg wash, breadcrumbs, then egg wash and breadcrumbs again for a sturdier crust.
• Fry in small batches of 3 to 4 at a time so the oil temperature stays steady and the crust browns evenly.

Variations

• Swap mozzarella for smoked scamorza and add a pinch of nutmeg to the spinach filling.
• Use brown rice instead of Arborio for a nuttier, denser arancini with more fiber.
• Add a small spoonful of ricotta to the spinach and cheese filling for a creamier center.

Storage and Reheating

Shaped, unfried arancini keep in the fridge for up to 24 hours on a parchment-lined tray, loosely covered. Fry them straight from cold – they hold together better.

Fried arancini are best eaten within 2 hours of cooking. After that the crust softens. If you need to store them, refrigerate in an airtight container for up to 2 days.

To reheat, place them on a wire rack in an oven at 190 C / 375 F for 10 to 12 minutes. This brings back most of the crust. Microwaving makes them soggy and is not recommended.

Serving Suggestions

Arancini with spinach and cheese work well as a starter with a bowl of warm tomato sauce for dipping. A simple sugo made from canned San Marzano tomatoes, garlic, and olive oil takes about 15 minutes and is worth making, and the same instinct behind a roasted tomato base applies here.

For a light main, serve three arancini per person alongside a dressed bitter green salad – radicchio or endive cuts through the richness of the fried crust.

They also travel well to a table spread or buffet alongside other bites, and pairing them with the right wine is easier with a guide to Italian wine with antipasto. Keep them warm on a rack in a low oven at 120 C / 250 F for up to 30 minutes without much loss of texture.

FAQ

Why do my arancini fall apart when I fry them?

The most common cause is warm rice – it doesn’t bind tightly enough. Chill the shaped balls for at least 30 minutes before frying, and make sure the oil is at 175 C / 350 F so the crust sets fast.

Can I use frozen spinach instead of fresh in arancini?

Yes, and I often do. Thaw it completely and squeeze it very dry in a cloth before using. The flavor is slightly softer than fresh but the texture in the filling is identical.

Can I bake these spinach and cheese arancini instead of frying?

You can bake them at 200 C / 400 F for 20 to 25 minutes, spraying the outside with oil. The crust won’t be as crisp or even as frying, but it’s a workable lighter option.

How do I know when the mozzarella inside is fully melted?

When you press the arancino gently and it feels soft in the center rather than firm, the cheese has melted. Cut one open after the first batch to check before frying the rest.

Are arancini with spinach and cheese suitable for vegetarians?

Yes, as written this recipe is vegetarian, much like the Erbazzone Reggiano spinach pie. Just check that your Parmesan is made with vegetarian rennet – most supermarket brands note this on the label.

What’s the difference between arancini and suppli?

Arancini are Sicilian and typically round or cone-shaped, often larger. Suppli are Roman, usually oval, and classically filled with tomato risotto and mozzarella. Both are fried rice balls, but the shape, size, and filling traditions differ by region.