Spinach Arancini
Category: Appetizer
Servings: 6
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
These creamy, cheesy, and perfectly crispy Spinach Arancini are a delightful twist on the traditional Sicilian rice balls. Filled with savory spinach, melted caciocavallo cheese, and a touch of prosciutto, these golden-brown delights are sure to become a favorite starter for any occasion. The crispy breadcrumb coating gives way to a rich, comforting interior with a burst of flavors that everyone will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Roma rice | 350g |
| Saffron | 0.125g |
| Water (for rice) | 1L |
| Butter | 20g |
| Parmigiano Reggiano DOP (grated) | 30g |
| Salt | to taste |
| Extra virgin olive oil | to taste |
| Spinach | 500g |
| Caciocavallo cheese (diced) | 250g |
| Cooked ham (finely chopped) | 120g |
| Water (for spinach) | 200g |
| Flour 00 | 80g |
| Water (for batter) | 110g |
| Breadcrumbs | to taste |
| Vegetable oil (for frying) | 1L |
Instructions
Step 1: Prepare the Rice
To begin making the arancini, start by cooking the rice. In a large pot, combine the Roma rice with 1 liter of water. Bring it to a boil and cook until the rice is tender and the water is absorbed. Once the rice is cooked, remove it from the heat and add the saffron. Dilute the saffron in a small amount of the rice cooking water before adding it to the pot, ensuring an even distribution of color and flavor. Mix in the butter and grated Parmigiano Reggiano, stirring until well incorporated. Set the rice aside to cool.
Step 2: Prepare the Spinach Filling
While the rice is cooling, prepare the spinach. Rinse the spinach thoroughly to remove any dirt or debris. Place it in a large pan, add the 200g of water, and a pinch of salt. Cover the pan and cook the spinach over medium heat until it wilts down and releases its moisture. Once the spinach is cooked, drain it to remove any excess liquid. Let it cool slightly before finely chopping the spinach. Set aside.
Step 3: Assemble the Filling
Next, prepare the rest of the filling ingredients. Cut the caciocavallo cheese into small cubes. Finely chop the prosciutto. In a mixing bowl, combine the chopped spinach, caciocavallo cheese, and prosciutto. Mix thoroughly to distribute the ingredients evenly.
Step 4: Prepare the Batter
In a separate bowl, prepare the batter for coating the arancini. Combine the 80g of flour with 110g of water, whisking until smooth and lump-free. This will create a light batter to coat the arancini before frying.
Step 5: Form the Arancini
Once the rice has cooled to room temperature, you can start shaping the arancini. To help with handling, keep a bowl of water nearby to moisten your hands as needed. Take about 180-200g of the rice mixture and flatten it in the palm of your hand to create a small indent or “bowl”. Place a spoonful of the prepared filling (caciocavallo, prosciutto, and spinach) in the center of the rice. Carefully encase the filling by closing the rice around it, shaping the mixture into a round ball. Ensure that the filling is sealed within the rice to prevent it from escaping during frying. Repeat this process until all of the rice mixture is used.
Step 6: Coat the Arancini
Once all the arancini are formed, dip each one into the prepared batter, ensuring it is fully coated. Then, roll the arancini in breadcrumbs to create an even crispy coating.
Step 7: Fry the Arancini
In a large pot or deep fryer, heat the vegetable oil to 140°C (284°F). Carefully fry the arancini, one at a time, to maintain the oil temperature. Do not overcrowd the pot, as this can lower the oil temperature and result in soggy arancini. Fry each arancino until golden brown and crispy, about 3-4 minutes. Once fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 8: Serve
Allow the arancini to cool for a few minutes before serving. These spinach arancini are best enjoyed hot, with the melted cheese inside providing a creamy contrast to the crispy exterior. Serve as an appetizer at a gathering or as a savory snack for any occasion!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 15g |
| Carbohydrates | 45g |
| Fat | 18g |
| Saturated Fat | 6g |
| Fiber | 3g |
| Sodium | 600mg |
| Calcium | 150mg |
| Iron | 2.5mg |
Tips & Variations
- Cheese Variations: If caciocavallo isn’t available, you can substitute it with mozzarella or provolone for a similar melty texture.
- Spinach Alternatives: You can add other greens like Swiss chard or kale if you prefer a different flavor profile or want to use up what’s in season.
- Make-Ahead: You can prepare the arancini in advance, shape them, and store them in the fridge for up to 24 hours before frying. Just remember to coat them in breadcrumbs just before frying.
- Air Frying: For a lighter version, you can air fry the arancini instead of deep-frying them. Preheat the air fryer to 200°C (400°F) and cook for about 12-15 minutes, turning halfway through, until golden brown and crispy.
These Spinach Arancini are perfect for a party appetizer or a savory side dish that will impress your guests with their crispy texture and rich, cheesy filling. Enjoy them freshly fried for the best flavor and texture!
