SPINACH ARANCINI
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.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h30m
Yield 24
Number Of Ingredients 16
Steps:
- Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
- Season with pepper. Stir in spinach, 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.)
- On cookie sheet, shape rice mixture into 12x8-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.
- Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
- Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 16.7 g, Cholesterol 13.5 mg, Fat 7.9 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 311.7 mg, Sugar 0.3 g
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Deidre Bright
[email protected]These arancini were a bit time-consuming to make, but they were worth it! They were absolutely delicious.
MR Hossen YT
[email protected]I'm so glad I tried this recipe! The arancini were crispy and delicious. I will definitely be making them again.
Ibrahim
[email protected]These arancini were amazing! I loved the combination of flavors and textures. I will definitely be making them again.
Tshegofatso Kanaomang
[email protected]The arancini were not very flavorful. I think I will try a different recipe next time.
Dagi Dagi tube
[email protected]I had a hard time getting the arancini to stay together. I think I used too much bread crumbs.
DANISH BABA
[email protected]The arancini were good, but I thought the filling was a bit bland. I will try adding some more herbs and spices next time.
Aysel Waters
[email protected]The arancini were delicious, but I found them to be a bit too oily. I think I will try baking them next time instead of frying them.
Nwaonu Austin
[email protected]These arancini were a hit at my party! Everyone loved them. I will definitely be making them again.
Banchiayehu Desalegn
[email protected]The arancini were easy to make and tasted amazing. I used fresh spinach from my garden and it really made a difference in the flavor.
Dream Boy Sabbir
[email protected]I followed the recipe exactly and the arancini turned out great! They were crispy on the outside and gooey on the inside. My family loved them.
KANU NDUDIRIM
[email protected]These arancini were absolutely delicious! The spinach and cheese filling was flavorful and perfectly complemented by the crispy breadcrumb coating. I will definitely be making these again.