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Herbed Ricotta and Prosciutto Crostini
Italian

Stuffed Arancini with Mozzarella and Spinach

Crispy risotto balls filled with gooey mozzarella and fresh spinach. Perfect for a savory Italian snack or appetizer!

Total Time1 minute
Servings20
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
5
Protein
14
Carbs
6
Fat
1
Fiber
0g
Sodium
Ingredients
  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 cup fresh spinach, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup mozzarella cheese, cubed
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • Vegetable oil for frying
Instructions
  1. 1In a saucepan, heat vegetable broth and keep it warm over low heat.
  2. 2In another large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
  3. 3Add the Arborio rice to the pan and cook for about 2 minutes, stirring frequently until lightly toasted.
  4. 4Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 15-20 minutes.
  5. 5Stir in the grated Parmesan cheese, chopped spinach, salt, black pepper, and nutmeg. Remove from heat and let the mixture cool down for about 30 minutes.
  6. 6Once cooled, take a small handful of the risotto mixture, flatten it in your palm, and place a cube of mozzarella in the center. Enclose the rice around the cheese to form a ball.
  7. 7Repeat with the remaining mixture, shaping about 20 balls in total.
  8. 8Prepare three bowls: one with flour, one with beaten eggs, and one with bread crumbs.
  9. 9Roll each risotto ball first in flour, then dip into the eggs, and finally coat with bread crumbs.
  10. 10Heat vegetable oil in a deep pot to 350°F (175°C) and carefully fry the arancini balls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
  11. 11Serve warm with marinara sauce or aioli for dipping.
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