SPINACH ARANCINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 5h30m
Yield 7 servings
Number Of Ingredients 16
Steps:
- In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
- When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
- Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
- In a heavy large pan, heat vegetable oil to 350 degrees F.
- Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Farhana bipul
[email protected]I've never had arancini before, but these look delicious.
LeAnn Mc
[email protected]I'm not sure about the spinach, but I'm willing to give it a try.
eddie ngandu
[email protected]These arancini look amazing! I can't wait to try them.
Neomi
[email protected]I love the idea of using spinach in arancini! It adds a nice pop of color and flavor.
Trevor Bugg
[email protected]I've made these arancini several times and they're always a hit! They're the perfect party food because they're easy to make ahead of time and they can be served hot or cold.
Abisola Adegbami
[email protected]These arancini were a bit too salty for my taste, but otherwise they were delicious.
JARIEKONGA EDIMONDINHO
[email protected]I'm not a huge fan of spinach, but I actually really enjoyed these arancini. The flavors were well-balanced and the texture was perfect.
hatim zouheir
[email protected]Wow!
Malik Ashfaq
[email protected]These arancini are my new favorite appetizer! They're so easy to make and they're always a crowd-pleaser.
Hasan Kazi
[email protected]Not bad for a first try! The arancini were a bit dry, but the flavor was still good. I'll definitely try again and adjust the recipe a bit.
Esperzan Jose
[email protected]I made these arancini for a party and they were a huge hit! Everyone loved the unique flavor combination and the crispy texture.
Shams Azam
[email protected]These arancini were a delightful surprise! The spinach added a vibrant green color and a subtle earthy flavor that complemented the creamy risotto filling perfectly. The crispy outer coating was the perfect finishing touch.