Arancini with Spinach and Ricotta

Arancini with spinach and ricotta are a delicious and vegetarian variant of classic Sicilian arancini. Here is the recipe:

Ingredients

• 300 g risotto rice (e.g. Arborio, Carnaroli)
• 800 ml vegetable broth
• 1 tablespoon olive oil
• 1 chopped shallot
• 100 g fresh or frozen spinach
• 200 g ricotta
• 50 g grated Parmesan
• Nutmeg, to taste
• Salt and pepper, to taste
• 2 eggs
• Breadcrumbs, to taste
• Flour, to taste
• Oil for frying

Preparation

1. 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.
2. Meanwhile, cook the spinach in a pan with a drizzle of oil and garlic if desired, until wilted. Drain any excess liquid and roughly chop them.
3. Once the risotto is ready, transfer it to a bowl and let it cool. Add the chopped spinach, ricotta, grated Parmesan, a grating of nutmeg, salt and pepper. Mix all the ingredients well.
4. After the mixture has cooled, form balls with the rice, inserting some spinach and ricotta filling in the center. Make sure to seal the arancini well.
5. Prepare three plates: one with flour, one with beaten eggs, and one with breadcrumbs.
6. Coat each arancino first in flour, then in egg, and finally in breadcrumbs, ensuring they are evenly covered.
7. Heat plenty of seed oil in a pan and fry the arancini until golden and crispy.
8. Drain them on paper towels to remove excess oil.

Serve the arancini hot as an appetizer or as a main course.

Fun Facts

The word “arancini” comes from the term “arancia” (orange), due to the shape and color that resemble those of oranges. This dish is typical of Sicilian cuisine and lends itself to many variations, both meat and vegetarian. Spinach and ricotta arancini are a perfect choice for those seeking a vegetarian option without sacrificing flavor.