Spinach Arancini

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Description

Arborio rice balls with spinach and Parmigiano-Reggiano and a cube of mozzarella cheese inside are rolled in seasoned panko bread crumbs, then deep fried until golden brown for an impressive and delicious appetizer.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ¾ cup uncooked Arborio rice
  • ½ cup dry white wine
  • 2 cups Progresso® reduced sodium chicken broth, heated
  • Freshly ground pepper to taste
  • 1 cup chopped fresh spinach leaves
  • 1 tablespoon butter
  • ½ cup grated Parmigiano-Reggiano cheese
  • 24 (1/2 inch) cubes mozzarella cheese
  • ½ cup all-purpose flour
  • 1 ½ cups Progresso® Italian style panko crispy bread crumbs
  • 1 egg
  • 1 tablespoon water
  • Vegetable oil for frying

Instructions

  1. Line cookie sheet with cooking parchment paper. In 3-quart saucepan
  2. heat olive oil over medium-high heat. Add onion; cook about 1 minute
  3. stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes
  4. stirring frequently
  5. until liquid is absorbed. Add 1 cup broth; cook about 10 minutes
  6. stirring occasionally
  7. until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes
  8. stirring occasionally
  9. until broth is absorbed.
  10. Season with pepper. Stir in spinach
  11. butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
  12. On cookie sheet
  13. shape rice mixture into 12×8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
  14. Place flour and bread crumbs in separate bowls. In another bowl
  15. beat egg and water until blended. Coat each ball with flour
  16. then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
  17. Line platter or shallow pan with paper towels. In 4-quart Dutch oven
  18. heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes
  19. turning once
  20. until golden brown. With slotted spoon
  21. remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

Prep Time: 1 hr 30 mins

Total Time: 1 hr 30 mins

Servings: 24

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