Spinach Arancini

Ingredients

• 0.8 cup arborio rice uncooked
• 1 tablespoon butter 
• 0.5 cup cooking wine dry white
• 1  eggs 
• 0.5 cup flour all-purpose
• 2 cloves garlic finely chopped
• 0.5 inch mozzarella cheese 
• 2 tablespoons olive oil extra-virgin
• 1 small onion finely chopped
• 1.5 cups style panko bread crumbs crispy italian progresso®
• 0.5 cup parmigiano-reggiano cheese grated
• 24 servings pepper freshly ground to taste
• 2 cups reduced sodium chicken broth progresso®
• 1 cup spinach leaves fresh chopped
• 24 servings vegetable oil for frying
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• baking paper
• plastic wrap
• slotted spoon
• dutch oven

Directions

1. Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat.
2. Add onion; cook about 1 minute, stirring frequently.
3. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed.
4. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
5. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
6. Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese.
7. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (
8. Mixture can be refrigerated overnight.)
9. On cookie sheet, shape rice mixture into 12x8-inch rectangle.
10. Cut into 6 rows by 4 rows to make 24 squares.
11. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
12. Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs.
13. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
14. Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain.
15. Serve hot.