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Spinach Arancini: Little Balls of Italian Sunshine

My grandmother, Nonna Emilia, had hands that could coax magic from the simplest ingredients. I remember, as a child, standing on a wobbly stool beside her in her sun-drenched kitchen, watching her deftly roll leftover risotto into golden, crispy orbs. She’d sneak me one, still warm from the oil, and the creamy, cheesy, slightly sinful bite would send me straight to culinary heaven. These spinach arancini are my attempt to recapture that magic, to bring a little bit of Nonna Emilia’s sunshine into your kitchen.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 20
Yield: 20 arancini
Dietary Type: Vegetarian

Ingredients

1⁄4 cup extra virgin olive oil
1 onion, finely minced
3 garlic cloves, finely minced
1 1⁄2 cups arborio rice
1 cup white wine
Sea salt, to taste
Fresh ground black pepper, to taste
4 cups chicken broth or 4 cups vegetable broth, heated
2 cups chopped spinach
2 tablespoons butter
1 1⁄2 cups grated parmigiano-reggiano cheese
1 lb mozzarella cheese, cubed
2 cups all-purpose flour
2 eggs, lightly beaten
2 cups seasoned bread crumbs
Vegetable oil, for frying

Equipment Needed

Large, deep saucepan
Parchment-lined cookie sheet
Cookie tray
Heavy large pan
Slotted spoon
Paper towel-lined cookie sheet

Instructions

In a large, deep saucepan over medium-high heat, add the olive oil.
Add the minced onion and sauté for about 1 minute, until translucent.
Add the minced garlic and stir. Cook for another 5 minutes, allowing the garlic to become fragrant without browning.
Add the arborio rice and white wine, along with a pinch of sea salt. Stir to combine and allow the wine to cook down for about 5 to 10 minutes, until nearly absorbed by the rice. This step helps to infuse the rice with flavor.
Begin adding the heated broth in increments. Add 2 (8-ounce) ladles of broth to the rice. Allow the broth to absorb into the rice for about 10 minutes, stirring frequently to prevent sticking.
Add another 2 (8-ounce) ladles of broth and allow that to absorb for about 10 minutes, stirring constantly. Continue adding broth until the rice is creamy and al dente – it should still have a slight bite. You may not need all 4 cups of broth.
Season generously with freshly ground black pepper, to taste.
Add the chopped spinach to the broth and rice mixture.
Stir in the butter and 1 cup of the grated Parmigiano-Reggiano cheese. The butter adds richness, while the cheese contributes to the creamy texture.
When all ingredients are hot and well mixed, pour and spread the mixture onto a parchment-lined cookie sheet to cool. Spreading it thinly will help it cool more quickly and evenly.
Once the mixture is cool to the touch, cover it with a layer of plastic wrap, pressing the plastic directly onto the surface of the rice to avoid a skin from forming. Refrigerate until completely cooled and firm. Refrigerating overnight is recommended for the best results. This allows the rice to firm up, making it easier to form the arancini.
When the rice mixture is completely cooled, sprinkle the remaining 1/2 cup of Parmigiano-Reggiano cheese over the surface.
With clean hands, roll the rice mixture into 1 1/2-inch balls.
With your finger, make a small hole in the center of each rice ball.
Insert 1 small cube of mozzarella cheese into the hole and cover the cheese with more rice, reshaping the ball to enclose the cheese completely. Be sure to seal the cheese in well to prevent it from melting out during frying.
Place the all-purpose flour, lightly beaten eggs, and seasoned bread crumbs in separate shallow bowls.
Coat each rice ball first with flour, then with the whisked egg, and finally with the seasoned breadcrumbs, ensuring each ball is fully coated.
Repeat the breading process with all the rice balls. This double coating helps create an extra crispy crust.
Lay the coated balls on a cookie tray and refrigerate until ready to fry. Refrigerating the breaded arancini for at least 30 minutes helps the coating adhere better and prevents them from becoming soggy during frying.
In a heavy large pan, heat the vegetable oil to 350 degrees F (175 degrees C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too cool, the arancini will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside and may not be heated through in the center.
Fry the arancini in batches, being careful not to overcrowd the pan. Overcrowding can lower the oil temperature, resulting in soggy arancini. Fry until golden brown on all sides, about 3-5 minutes per batch.
Remove each ball with a slotted spoon and place on a parchment paper or paper towel-lined cookie sheet to drain excess oil.
Serve hot and enjoy!

Expert Tips & Tricks

For extra flavor, try toasting the arborio rice in the saucepan for a few minutes before adding the wine. This adds a nutty depth to the flavor profile.
If the rice mixture is too wet to form into balls, add a tablespoon or two of breadcrumbs to help absorb the excess moisture.
To prevent the arancini from sticking to your hands, lightly dampen your hands with water before rolling them.
If you don’t have seasoned breadcrumbs, you can easily make your own by combining plain breadcrumbs with Italian seasoning, garlic powder, onion powder, salt, and pepper.
For a vegetarian option, be sure to use vegetable broth instead of chicken broth.
To make the arancini ahead of time, prepare them up to the breading stage and store them in the refrigerator for up to 24 hours. Fry them just before serving.

Serving & Storage Suggestions

Serve the spinach arancini hot as an appetizer, side dish, or light meal. They are delicious on their own or served with a marinara sauce for dipping.

Leftover arancini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker option. Microwaving is not recommended, as it can make them soggy.

Arancini can also be frozen for longer storage. Freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat frozen arancini, bake them directly from frozen at 375 degrees F (190 degrees C) for about 20-25 minutes, or until heated through and crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	300.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	12.2 g	18%
Saturated Fat	5.6 g	27%
Cholesterol	46.6 mg	15%
Sodium	626.5 mg	26%
Total Carbohydrate	31.7 g	10%
Dietary Fiber	1.5 g	6%
Sugars	1.5 g	N/A
Protein	13.1 g	26%

Variations & Substitutions

Spicy Arancini: Add a pinch of red pepper flakes to the rice mixture for a spicy kick.
Mushroom Arancini: Sauté finely chopped mushrooms with the onion and garlic for a more earthy flavor.
Prosciutto and Pea Arancini: Add diced prosciutto and frozen peas to the rice mixture for a classic Italian combination.
Gluten-Free Arancini: Use gluten-free breadcrumbs instead of regular breadcrumbs. You can also use gluten-free flour for the coating.
Vegan Arancini: Use vegetable broth, omit the butter and Parmigiano-Reggiano cheese, and use a vegan mozzarella substitute. You can also use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the eggs.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rice instead of arborio rice?
A: While you can, it’s not recommended. Arborio rice has a higher starch content, which is crucial for creating the creamy texture needed for arancini to hold their shape. Pre-cooked rice will likely result in arancini that fall apart.

Q: How do I prevent the cheese from melting out during frying?
A: Ensure the mozzarella is well sealed inside the rice ball and that the arancini are chilled before frying. Frying at the correct oil temperature (350°F) is also critical.

Q: Can I bake the arancini instead of frying them?
A: Yes, you can bake them for a healthier option. Preheat your oven to 400°F (200°C) and bake the arancini on a baking sheet lined with parchment paper for about 20-25 minutes, or until golden brown, flipping halfway through. They won’t be quite as crispy as fried arancini, but still delicious.

Q: What kind of vegetable oil is best for frying arancini?
A: Oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil, are best for frying arancini. Olive oil is not recommended, as it has a lower smoke point and can burn.

Q: How can I tell if the oil is at the correct temperature without a thermometer?
A: If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread browns in about 30-60 seconds, the oil is ready.

Final Thoughts

So, there you have it: my version of Nonna Emilia’s spinach arancini. I truly hope this recipe inspires you to get into the kitchen, experiment with flavors, and create your own little balls of Italian sunshine. Don’t be afraid to personalize it! Use your favorite cheeses, add different vegetables, or experiment with different herbs and spices. Most importantly, have fun and enjoy the process. And if you happen to have any leftover arancini (which is unlikely!), they’re even better the next day, served alongside a crisp glass of prosecco. Buon appetito!

Spinach Arancini (rice Balls) Recipe