Arancini o Supplì agli Spinaci - Le Ricette di Zio Roberto

In a saucepan, bring the vegetable broth to a simmer and add the arborio rice. Cook for about 18-20 minutes until the rice is creamy and al dente. Remove from heat and let it cool.

In a mixing bowl, combine the cooked rice, ricotta cheese, chopped spinach, grated Parmesan cheese, salt, pepper, and garlic powder. Mix well until all ingredients are combined.

Once the mixture is cool enough to handle, form small balls (about the size of a golf ball) with your hands.

Set up a breading station with one bowl of flour, one bowl of beaten eggs, and one bowl of breadcrumbs.

Roll each rice ball in flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Make sure they are well coated.

In a deep frying pan, heat vegetable oil over medium heat until hot (about 350°F or 175°C).

Carefully add the arancini to the hot oil in batches, frying until golden brown on all sides, about 3-4 minutes per batch.

Remove the arancini with a slotted spoon and drain on paper towels.

Serve hot with marinara sauce or your favorite dipping sauce.

Spice Level:

Dietary