Spinach Arancini

Where do I begin with this? I’m flipping through another cookbook and come across these scrumptious looking appetizers, and I’m going to try them this weekend! I have all of the ingredients at home, and this is an awesome vegetarian dish, which I was looking for. Gotta love spinach and aged cheeses like parmesan and Romano, good stuff. This also looks like it freezes well, so you can get them ready and freeze a few, so when you have guest over you just pop them in the oven, and look like a gourmet Chef. Enjoy! If you try it, and like it, or make any adjustments, please let us know!



Yields 10-12 servings



¼ c

Extra-virgin olive oil

3 tbsp

Chopped fresh basil

1 c

Minced onion

tt

Salt

3 tbsp

Minced garlic

tt

Ground black pepper

1 ½ c

Arborio Rice

1 c

All-purpose flour

1 c

White Wine

¾ tsp

Cayenne pepper

4 c

Vegetable broth

3 ea

Eggs beaten

1 ½ c

Parmigiano-Reggiano Cheese, grated

2 c

Japanese bread crumbs

(Panko)

2 c

Frozen chopped Spinach



Canola Oil

2 tbsp

Unsalted butter









1. Heat olive oil in a 2-quart saucepan over medium heat. Add onions and garlic and sauté for about 5 minutes.

2. Add rice and wine; cook until liquid is reduced. Add broth by thirds, reducing each time until the mixture thickens (risotto cooking method)

3. Stir in grated cheese, spinach, and butter. Then add basil, and salt and pepper to taste (tt).

4. Place in a container and let cool. Cover and refrigerate for 8-24 hours.

5. In a shallow bowl, combine flour, cayenne, and salt and pepper (tt), stirring to mix well. Place eggs and bread crumbs in separate bowls.

6. Roll the spinach mixture into 1-inch balls. Dip balls in flour, then egg and then breadcrumbs. Place on a cookie sheet.

7. In a large heavy pan, heat ¼ inch of canola oil to 350ºF. Fry the spinach balls until golden brown. Remove and place on a paper-towel-lined cookie sheet to drain. Serve hot.



Tip: Aracini can be served with roasted red pepper aioli, chipotle sauce, or sun-dried tomato sauce (my favorite).
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
301-326-7555
"All things are possible through Christ who strengthens me"!