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Golden arancini with spinach and cheese on a white plate, one cut open showing melted mozzarella and green spinach filling

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
Cook Time 30 minutes
Total Time 1 hour 10 minutes
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.