Arancini with Spinach and Ricotta
26/11/2023Arancini with spinach and ricotta are a delicious and vegetarian variant of the classic Sicilian arancini. Here’s the recipe:
Ingredients
- 300 g of risotto rice (e.g. Arborio, Carnaroli)
- 800 ml of vegetable broth
- 1 tablespoon of olive oil
- 1 chopped shallot
- 100 g of fresh or frozen spinach
- 200 g of ricotta cheese
- 50 g of grated Parmesan cheese
- Nutmeg, to taste
- Salt and pepper, to taste
- 2 eggs
- Breadcrumbs, as needed
- Flour, as needed
- Oil for frying
Preparation
- Start by preparing a simple risotto: in a pot, sauté the chopped shallot in olive oil. Add the rice and toast it, then gradually add the hot vegetable broth, stirring occasionally until the rice is cooked and all the broth has been absorbed.
- Meanwhile, cook the spinach in a pan with a drizzle of oil and garlic if you wish, until wilted. Drain any excess liquid and chop coarsely.
- Once the risotto is ready, transfer it to a bowl and let it cool down. Add the chopped spinach, ricotta, grated Parmesan cheese, a grating of nutmeg, salt, and pepper. Mix all the ingredients well.
- After the mixture has cooled, form balls with the rice, placing a bit of the spinach and ricotta filling in the center. Make sure to close the arancini well.
- Prepare three plates: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dip each arancino first in flour, then in the egg, and finally in the breadcrumbs, ensuring they are evenly covered.
- Heat a generous amount of seed oil in a frying pan and fry the arancini until they are golden and crispy.
- Drain them on paper towels to remove excess oil.
Serve the arancini hot as an appetizer or as a main dish.
Fun Facts
The word “arancini” comes from the term “arancia”, due to their shape and color reminiscent of oranges. This dish is typical of Sicilian cuisine and lends itself to many variations, both meat-based and vegetarian. Spinach and ricotta arancini are a perfect choice for those looking for a vegetarian option without sacrificing flavor.