Ingredients:

  • 1 Tbsp unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz Italian pork sausage (mild or hot), casings removed
  • 3 oz fresh spinach, coarsely chopped
  • 1/4 cup dry white wine (e.g., Pinot Grigio)
  • 1 cup Arborio rice
  • 4 cups hot chicken or vegetable stock (low sodium)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 Tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 oz low-moisture mozzarella, cut into 24 small 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 2 cups Panko breadcrumbs
  • Neutral oil cooking spray

Instructions:

  1. Melt butter in the saucepan over medium heat. Add onion and cook until translucent (3–4 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add the sausage meat, breaking it up with a spoon. Cook until browned. Drain any excess fat.
  3. Stir in the chopped spinach and cook for 2 minutes until fully wilted. Remove the mixture from the pan and set aside in a small bowl.
  4. Return the empty pan to medium heat. Add the Arborio rice and toast for 2 minutes until the edges are translucent.
  5. Pour in the white wine and stir, scraping up any browned bits, until the wine is fully absorbed.
  6. Add one ladleful of hot stock to the rice, stirring continuously until absorbed. Continue this process, adding stock one ladleful at a time, for about 20–22 minutes, until the rice is al dente (tender but with a slight bite).
  7. Remove the pan from the heat. Immediately stir in the cooked sausage/spinach mixture, grated Parmesan, and parsley. Season aggressively with salt and pepper.
  8. Spread the risotto mixture onto a baking sheet lined with parchment paper. Place in the refrigerator and chill for a minimum of 60 minutes, or until the mixture is firm and completely cold.
  9. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set up the breading station: Flour in dish 1, whisked eggs in dish 2, and Panko breadcrumbs in dish 3.
  10. Scoop a generous tablespoon (about 1 oz/30g) of the chilled risotto mixture into your hand. Press a small cavity into the center and insert one mozzarella cube. Enclose the cheese fully and roll firmly into a smooth, compact ball.
  11. Working quickly, roll each ball first in the flour (shaking off excess), then in the egg wash, and finally coat thoroughly in the Panko breadcrumbs, pressing gently to ensure full coverage.
  12. Place the breaded arancini on the prepared baking sheet. Lightly spray the surface of all the arancini with neutral oil spray—this is essential for creating that golden, crispy shell without deep-frying.
  13. Bake for 18–20 minutes, rotating the tray halfway through, until the arancini are deep golden brown and the cheese inside is fully melted.
  14. Allow the arancini to rest for 5 minutes before serving.