Spinach Arancini
Kirkland Signature/Request Foods
When serving Kirkland Signature frozen lasagna, start the meal with
this appetizer.
1/4 cup extra-virgin olive oil
1 cup minced onion
3 tablespoons minced garlic
1 1/2 cups Arborio rice
1 cup white wine
4 cups vegetable broth, heated
1 1/2 cups grated Parmigiano-
Reggiano cheese
2 cups frozen chopped spinach
2 tablespoons unsalted butter
3 tablespoons chopped fresh basil
Salt
Ground black pepper
1 cup all-purpose flour
3/4 teaspoon cayenne pepper
3 eggs, beaten
2 cups Japanese bread crumbs
(panko)
Canola oil
Add rice and wine; cook until liquid is reduced. Add broth by thirds, reducing each
time until the mixture thickens.
Stir in grated cheese, spinach and butter. Then add basil and salt and pepper
to taste.
Place in a container and let cool. Cover and refrigerate for 8-24 hours.
In a shallow bowl, combine flour and cayenne, stirring to mix well. Place eggs and
bread crumbs in separate bowls.
Roll the spinach mixture into 1-inch balls. Dip balls in flour, then egg and then bread
crumbs. Place on a cookie sheet.
In a large heavy pan, heat 1/4 inch of canola oil to 350°F. Fry the spinach balls until
golden brown. Remove and place on a paper-towel-lined cookie sheet to drain.
Serve hot. Makes 10-12 servings.
Tip: Arancini can be served with roasted red pepper aioli, chipotle sauce or
sun-dried tomato sauce.
Heat olive oil in a 2-quart saucepan over medium heat. Add onions and garlic and
sauté for about 5 minutes.
