Spinach and Cheese Arborio Rice Balls

Delicious Arborio rice balls filled with spinach, Parmigiano-Reggiano, and gooey mozzarella cheese, coated in seasoned panko bread crumbs, and fried to a golden brown perfection. A stunning and appetizing dish for any occasion.

Ingredients

2	tablespoons extra-virgin olive oil
1	small onion, finely chopped
2	cloves garlic, finely chopped
3⁄4	cup uncooked Arborio rice
1⁄2	cup dry white wine
2	heated Progresso® reduced sodium chicken broth
	Freshly ground pepper to taste
1	cup chopped fresh spinach leaves
1	tablespoon butter
1⁄2	cup grated Parmigiano-Reggiano cheese
24	(1/2 inch) cubes mozzarella cheese
1⁄2	cup all-purpose flour
1 1⁄2	cups Progresso® Italian style panko crispy bread crumbs
1	egg
1	tablespoon water
	Vegetable oil for frying

Instructions

• 1. Prepare a baking sheet by lining it with cooking parchment paper. In a 3-quart saucepan, heat extra-virgin olive oil over medium-high heat. Add finely chopped onion and cook for about 1 minute, stirring frequently. Add finely chopped garlic and cook for 5 minutes. Reduce heat to medium, then stir in Arborio rice and white wine. Cook for 5 to 10 minutes, stirring frequently, until the liquid is absorbed. Add 1 cup of heated chicken broth and cook for about 10 minutes, stirring occasionally, until the broth is absorbed. Add the remaining 1 cup of broth and cook for another 10 minutes, stirring occasionally, until the broth is absorbed.
  2. Season the mixture with freshly ground pepper. Stir in chopped fresh spinach, butter, and grated Parmigiano-Reggiano cheese. Spread the mixture onto the prepared cookie sheet. Cover with plastic wrap and refrigerate for at least 1 hour and 30 minutes, or until firm (the mixture can be refrigerated overnight).
  3. On the chilled mixture on the cookie sheet, shape the rice into a 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place one cube of mozzarella cheese in the center of each square and shape the rice around the cheese to form balls.
  4. Prepare three separate bowls with all-purpose flour, beaten egg mixed with water, and Italian style panko crispy bread crumbs. Coat each rice ball with flour, dip into the egg mixture, and coat with bread crumbs. Place the coated balls on an unlined cookie sheet; refrigerate for 30 minutes.
  5. Line a platter or shallow pan with paper towels. In a 4-quart Dutch oven, heat vegetable oil to 350 degrees F (about 2 inches deep). Fry 8 balls at a time for 3 to 4 minutes, turning once, until they are golden brown. Using a slotted spoon, remove the balls from the Dutch oven and place them on the towel-lined platter to drain. Serve the delicious rice balls hot and enjoy!

Jul 20, 2024