Spinach Arancini (Rice Balls) recipe
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Ingredients
- 4 cups chicken broth ½ teaspoon saffron threads, crumbled 1 ½ cups Arborio rice sea salt and pepper to taste ¼ cup extra-virgin olive oil 1 onion, minced 3 cloves garlic, minced 1 cup white wine 2 cups chopped fresh spinach 2 tablespoons butter 1 ½ cups grated Parmesan cheese 8 ounces mozzarella cheese, cut into 1/2 inch cubes 2 cups all-purpose flour 2 eggs, lightly beaten 2 cups seasoned bread crumbs vegetable oil for deep frying
Nutrition Info
- 611.7 caloriescarbohydrate: 66.8 gcholesterol: 71 mgfat: 26.6 gfiber: 2.6 gprotein: 20.5 gsaturatedFat: 8.4 gservingSize: -sodium: 1281 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Spinach Arancini (Rice Balls)
Directions
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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.
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.
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.
Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
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.