Arancini con Spinaci

Arancini con Spinaci are a variation of the classic Sicilian arancini—deep-fried rice balls that originated in 10th-century Sicily under Arab rule, where saffron rice was shaped into golden orbs resembling small oranges (hence the name). The key ingredients for this version include Arborio or carnaroli rice cooked in broth, often with saffron, then cooled and stuffed with a savory filling of sautéed spinach, garlic, and typically a blend of mozzarella and Parmigiano-Reggiano or pecorino. Some recipes incorporate béchamel for extra creaminess. What distinguishes a great arancino con spinaci is a perfectly crisp, non-greasy breadcrumb crust that shatters upon biting, giving way to a piping-hot, creamy interior where the spinach filling remains bright and well-seasoned without being watery. The rice itself should be tender but still hold its shape during frying. Regional variations are abundant throughout Sicily: traditional arancini from Palermo are often filled with ragù, peas, and caciocavallo, while Catania favors a conical shape with a pistachio or mince filling. The spinach variant is a more modern, vegetarian-friendly twist, particularly popular across Italy in bars and rosticcerie. In Siracusa, Bar Momento offers an acclaimed version, as highlighted by Chef Max Mariola, who praised its balance of flavors and texture.