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Spanakorisotto Arancini

Total Time1 hour 30 minutes
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.