Arancini with sun-dried tomatoes and spinach
6 servings
40 minutes
Arancini with sun-dried tomatoes and spinach is a refined dish of Italian cuisine, rooted in Sicily. These crispy golden risotto balls infused with the aroma of olive oil and parmesan hide a tender filling of spinach and tangy sun-dried tomatoes. Arancini is the perfect snack or appetizer for any occasion, combining rich flavors and textures: the crunchy breading smoothly transitions into a creamy center. They are traditionally served with sauces like tomato or pesto, enhancing the gastronomic pleasure. This dish not only delights the palate but also offers an atmosphere of sunny Italy, where each ingredient harmonizes with another.
1
Heat the rice in a saucepan, fry it in olive oil, gradually adding chicken broth and stirring occasionally until the risotto is ready.
- Arborio rice: 150 g
- Olive oil: 50 ml
- Chicken broth: 500 ml
2
Pour a little oil into the rice, add the grated Parmesan cheese, and mix. The risotto should be thick, not runny. It should be firm enough to form balls.
- Olive oil: 50 ml
- Grated Parmesan cheese: 50 g
3
Wash the spinach and sauté it in a pan, adding salt and pepper.
- Fresh spinach leaves: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Form flat circles from the risotto, fill them with a small amount of spinach and one tomato, shape into balls, and coat in breadcrumbs.
- Fresh spinach leaves: 500 g
- Sun-dried tomatoes: 150 g
- Breadcrumbs: 150 g
5
Heat frying oil in a saucepan and fry the arancini until golden brown.
- Vegetable oil: 500 ml
