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Prep time
30 minutes
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Cook time
45 minutes
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makes
10 arancini
Author Notes
In this recipe, I add the flavors of a beloved dip (spinach and artichoke) to the cheese-filled, golden-brown delights known as arancini. Mild spinach and briny artichokes meld perfectly with BelGioioso Fresh Mozzarella, that gets extra melty when the whole thing is fried. This dish is also a great make-ahead party offering, as you can cook the risotto in advance, refrigerate it in an air-tight container for up to two days, and then finish the recipe the day of your gathering. You’ll want to fry the arancini as close as you can to serving time, as they’re best when they’re freshly fried and warm. —Emily Ziemski
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —The Editors
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Ingredients
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3 cups
vegetable stock
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1 tablespoon
olive oil
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1
medium shallot, finely chopped
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2
garlic cloves, minced
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1/2 cup
carnaroli or arborio rice
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1 teaspoon
kosher salt, plus more to taste
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1 teaspoon
freshly ground black pepper, plus more to taste
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2
large eggs, divided
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1
lemon, zested (about 2 teaspoons zest)
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2 tablespoons
freshly squeezed lemon juice
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10
marinated artichoke hearts, roughly chopped
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1 cup
frozen spinach, drained and patted dry
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1 1/2 cups
panko breadcrumbs, divided
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4 ounces
BelGioioso Fresh Mozzarella, grated
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4 cups
canola oil or other neutral oil
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1 teaspoon
dried oregano
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1 teaspoon
garlic powder
Directions
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Make the risotto: In a medium saucepan, heat the stock over medium-high until simmering. Turn off the heat and cover with a lid. In a separate, medium saucepan, heat the olive oil on medium-high until hot. Add the shallot and garlic. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the rice. Cook, stirring occasionally, 5 minutes, or until the rice is slightly toasted.
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Reduce the heat to medium. Add ¼ cup of the warmed stock. Cook, stirring constantly, until all the liquid has been absorbed, about 5 to 7 minutes. Repeat with the remaining stock ¼ cup at a time, stirring frequently each time, until the liquid is thoroughly absorbed and the rice is tender (about 25 to 30 minutes). Season with salt and pepper. Transfer the rice to a sheet pan or large plate; spread into an even layer and put in the refrigerator to fully cool.
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Make the arancini: In a medium bowl, combine the risotto, 1 egg, lemon juice and zest, artichoke hearts, spinach, and ½ cup panko breadcrumbs. Using a spatula or your hands, mix to thoroughly combine. Form the mixture into about 10 portions measuring about ⅓-cup each. Form each portion into a ball, then press a finger into the center of each ball and add about 1 tablespoon mozzarella to the center. Form the rice mixture around the cheese, then transfer to a sheet pan and repeat with the remaining portions. Refrigerate, covered, for at least 2 hours, or up to overnight.
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In a medium pan with high sides (or a medium-sized pot) fitted with a candy thermometer, heat the vegetable oil on medium-high until it reaches 350°F.
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Once oil has reached 350°F, reduce the heat to medium to maintain temperature. In a small bowl, whisk the remaining egg plus 1 tablespoon water. In a shallow bowl or plate, season the remaining breadcrumbs with salt, pepper, oregano, and garlic powder. Coat each arancini ball in the egg, then in the breadcrumbs (pressing to adhere). Fry the arancini in batches, turning occasionally, until deeply golden brown on all sides, about 4 to 5 minutes. Transfer to a paper towel-lined plate and finish with a sprinkling of kosher salt.
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Serve the arancini warm with your favorite dipping sauce on the side.
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