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Arancini: spinach rice balls
Preparation45 minutes
Cooking45 minutes

Arancini: spinach rice balls


  • 7 oz risotto rice
  • 5 cups poultry stock
  • 5 oz baby spinach
  • 7 oz Parmesan
  • 6 oz butter
  • 5 oz flour
  • 5 fl oz milk
  • 1 ball of fresh mozzarella, diced
  • 5 oz flour
  • 7 oz breadcrumbs
  • 2 cups of frying oil
  • Salt/pepper


1 Bring the poultry stock to a boil in the frying pan then add the rice, reduce heat and simmer for 20 minutes while regularly stirring.

2 Remove the rice and set aside to cool.

3 Clean the frying pan, bring to medium heat and add one spoon of oil, then fry the spinach for several seconds. Add the Parmesan.

4 Melt the butter in a saucepan and add the flour while stirring, then add the milk. Cook for 2 minutes and season.

5 With the heat turned off, mix the spinach into the bechamel sauce and add the mozzarella.

6 Place a spoon of rice into the palm of your hand and create a cavity to insert a bit of the spinach mix.

7 Pinch the top to seal the cavity and create a ball, repeat the operation.

8 Mix the flour with 1.2 cups of water, dip the rice balls into the mixture then coat them with breadcrumbs.

9 Place the balls in heated oil until they brown.


Tip: Your arancini will go great with a home-made tomato sauce.

Cristel products used for the recipe

Saucepan with Lid - Cristel USA
Saucepan with Lid
Strate Removable handle
Sauté-pan wih Lid - Cristel USA
Sauté-pan wih Lid
Strate Removable handle
24/01/2022 17:52:28