Spinach & Cheese Arancini with Spicy Red Pepper Sauce

SpinachCheeseArancini marsfoodservices image



  • 1 Pt BEN’S ORIGINAL® International Grains® Arborio Rice 
  • 2 Tbsp Butter
  • ½ cup Onion, minced
  • 2 qt Chicken Stock or Water, 190°F
  • ¾ cup Grated Parmesan Cheese
  • 1  cup Spinach, finely chopped
  • To Taste Salt
  • 24 ea Mozzarella cheese ½” cubes
  • 12 ea Egg, medium, beaten
  • 4 qt Panko Breadcrumbs with Italian Seasoning


  • 2 cup Roasted red peppers, minced
  • 8 ea Garlic Clove, grated 
  • 3 tsp Lemon Zest
  • 1 ½ Tbsp Lemon Juice
  • ¼ cup Chili-infused olive oil
  • 1 tsp Salt

Spinach & Cheese Arancini with Spicy Red Pepper Sauce

Makes: 24 Servings


  1. Add butter and onions to a large stock pot. Bring onions to a sizzle over medium-high heat. Cook for about 2 minutes or until soft. Avoid color.
  2. Once onions are soft, add risotto and stir with a wooden spoon or rubber spatula, completely coating the rice with the butter. Continue stirring for about 30 seconds, gently cooking the rice and avoiding color.
  3. Add enough stock to fully cover the rice and bring to a boil, gently stirring so the rice will not stick to the bottom of the pot. 
  4. Reduce heat to a simmer. Allow the stock to be absorbed by the rice. During this process (about 15 minutes), there should be a little amount of stock just above the surface of the rice the entire time; if it goes below, add enough stock to bring the liquid back above the surface. Continue stirring so the rice will not stick to the bottom of the pot. There may be extra stock left over so it is not necessary to use all of it. Cook until the rice is very soft while still having structure. The risotto should be tight. 
  5. Take the pot off the heat. Add spinach and cheese. Stir aggressively, emulsifying the cheese into the rice. The risotto should be very starchy and almost clumpy.  Season with salt to taste.
  6. Transfer risotto onto a sheet tray and chill.
  7. Once risotto is cooled, coat your hands with some cooking oil to prevent sticking. Scoop ¼ cup of cooled Risotto and press into a patty shape in the palm of one hand. Add one piece of cheese to the center of the patty and form the Risotto into a tight ball around the cheese. Repeat to form 6 Risotto balls. Return to refrigeration and chill to set. 
  8. Coat each risotto ball in egg first and then panko breadcrumbs. Place onto a sheet tray and into the freezer for 10 minutes while the oil heats to 350°F.
  9. Deep fry for about 5 minutes, until golden brown and center reaches 190°F.
  10. While arancini are cooking, stir together all sauce ingredients. 
  11. Remove arancini from the fryer and transfer onto a drain tray. Season with salt and serve hot.