ARANCINI
There's no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn't loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.
Provided by Alexa Weibel
Categories dinner, finger foods, grains and rice, appetizer, side dish
Time 1h15m
Yield About 2 dozen
Number Of Ingredients 18
Steps:
- Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
- Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
- Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
- Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
- In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
- Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
- Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
- Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
- Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.
SPINACH ARANCINI
Progresso® chicken broth and crispy panko bread crumbs. Surprise! There's a pocket of yummy melted cheese when you bite into these apps.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 3h
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°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 130, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 220 mg, Sugar 0 g, TransFat 0 g
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.
SPINACH ARANCINI (RICE BALLS)
Make and share this Spinach Arancini (rice Balls) recipe from Food.com.
Provided by DeSouter
Categories Rice
Time 1h15m
Yield 20 serving(s)
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.
More about "spinach arancini recipes"
THE BEST SICILIAN ARANCINI - MANGIA BEDDA
From mangiabedda.com
4.7/5 (3)Total Time 3 hrs 10 minsCategory Antipasto, SnackCalories 249 per serving
- Bring the chicken stock to a boil and add the rice. Bring to a simmer and cook, covered, for about 20 minutes, until the broth is absorbed.
- In a deep, heavy bottomed dutch oven, large enough to contain 7-8 arancini, add 2 litres of vegetable oil.
OVEN-BAKED SPINACH AND BARLEY ARANCINI …
From bowlofdelicious.com
5/5 (3)Total Time 35 minsCategory AppetizerCalories 286 per serving
- If you are using fresh spinach, steam it until it is fully wilted, then squeeze out as much of the liquid as possible. If using frozen, thaw it and drain it as thoroughly as possible.
- Roll mixture into balls (like meatballs) and coat in breadcrumbs. Place on a parchment covered baking sheet.
ARANCINI WITH MOZZARELLA | THE COZY APRON
From thecozyapron.com
BAKED SPINACH AND CHEESE RICE BALLS (ARANCINI)
From thefoodiephysician.com
RECIPE: SPINACH AND MOZZARELLA ARANCINI - THE …
From thefoodiediaries.co
CLASSIC SICILIAN ARANCINI RECIPE - THE …
From thespruceeats.com
DELICIOUS PROSCIUTTO AND SPINACH ARANCINI (RICE BALLS) RECIPE
From hardcoreitalians.blog
BAKED MINI SPINACH AND SAUSAGE ARANCINI - SKINNYTASTE
From skinnytaste.com
MEATLESS MONDAYS: SPINACH AND LEMON MILLET ARANCINI
From bobsredmill.com
SPINACH AND CHEESE ARANCINI RECIPE - MOMTASTIC
From momtastic.com
SPINACH AND BULGUR ARANCINI
From ellicsr.ca
SPINACH AND SMOKED MOZZARELLA ARANCINI (ARANCINI CON SPINACHI).
From myfoodmemoirs.com
SPINACH AND ARTICHOKE ARANCINI - THE MIGONI KITCHEN
From themigonikitchen.com
ARANCINI RECIPE (ITALIAN FRIED RISOTTO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPINACH ARANCINI - MEATBALLS & MATZAH BALLS BY MARCIA FRIEDMAN
From meatballsandmatzahballs.com
SPINACH ARANCINI : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
SPINACH AND CHEESE ARANCINI | STEPHANIE'S SLICE OF LIFE
From stephaniessliceoflife.com
SPINACH ARANCINI RECIPE ON FOOD52
From food52.com
You'll also love
Related Search