Arancini are a delicious and addictive Sicilian snack made with risotto, coated in breadcrumbs and fried deep golden. You all know how much I love colliding cultures and sharing them with all of you. I have given this Italian favourite a Greek Cypriot twist. I have taken our traditional Greek spinach rice and turned it into risotto and gave it a Halloumi and Mozzarella addition.

What inspired this delicious combination of flavours? My dad, if you ask him what are his favourite food groups, he won’t respond with proteins or vegetables, it’s Cypriot, Greek, Italian Cuisine and some French, well the baguette and croissants! 😂😂. This Spanakorisotto has brought all his favourite cultures together with the exception of the French, we can consider the breadcrumbs a little French! For this recipe, my dad not only shared his marinara sauce for dipping but my sweet friend Jeannette shared her Italian mom Betty’s tip for a creamier risotto centre and crispier coating. Tell me this recipe isn’t extra special. I promise you, this one you are going to fall absolutely in love with and be addicted too!!!!! xox

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Spanakorisotto Arancini

Total Time1 hour hr 30 minutes mins

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Cypriot, Greek, Italian

Yield: 12 Arancini

Materials

Marinara Sauce

• 14 fl. oz (398 mL) can chopped tomatoes
• 1/2 tsp sugar
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 garlic powder
• 1/4 tso onion powder
• 1/4 tsp ground fennel
• 1/4 tsp celery salt
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Risotto

• 2 tbsp olive oil
• 1 small white onion finely chopped
• 4 cups baby spinach
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 1/2 cup vegetable stalk
• 1 tsp salt
• 1 tsp fresh ground pepper
• 2 tbsp unsalted butter
• 1/4 cup parmigiano reggiano cheese
• 1 cup grated halloumi cheese
• 1 cup grated mozzarella cheese

Coating

• 2 large eggs separate yolks and whites
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 cup Italian seasoned breadcrumbs
• 1 cup panko breadcrumbs
• light olive oil or canola for frying

Instructions

• To make marinara sauce, add all ingredients in a saucepan over medium heat and stir well. Bring to a boil and reduce heat to simmer. Simmer sauce for 20 mins.
• To make risotto, heat vegetable stock and keep warm. In a large pot, heat oil over medium heat.
• Add onions and saute for 1-2 minutes until soft and transluscent. Add rice and cook for 2 minutes.
• Add wine to deglaze pan. Stir until wine has almost evaporated.
• Add spinach and cook for 1 minute.
• Add in 1 cup of vegetable stock and stir constantly until rice has absorbed most of the liquid. Repeat with remaining stock, one cup at a time.
• Add in butter and stir until melted. Mix in parmigiana and season with salt and and fresh ground pepper. Let risotto cool completely.
• Beat egg yolks and mix into risotto. Then mix in the halloumi and mozzarella cheese.
• To make Arancini, fill a deep frying pan with oil 1/3 of the way up and heat over medium heat until temperature reaches 350F.
• Mix seasoned Italian bread crumbs and panko together and place on a large plate.
• Whisk egg whites in a medium bowl and season with salt and pepper.
• Scoop a heaping 1/4 cup of risotto and shape into balls.
• Roll ball in egg white and then in bread crumbs. Press gently to adhere breadcrumbs. Repeat with remaining risotto.
• Fry balls until deep golden brown all around, about 6-7 mins. Transfer to a plate lined with paper towel to drain. Serve hot with warm marinara sauce.