Baked Arancini with Spinach and Ricotta

Prepare the Risotto

1. Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add risotto rice and toast for 2 minutes, stirring constantly. Pour in white wine and stir until completely absorbed.
3. Begin adding warm vegetable broth, one ladleful at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next. Continue for about 18-20 minutes, or until the rice is al dente and creamy.
4. Remove from heat, stir in butter and grated Parmesan cheese. Season with salt and pepper to taste. Spread the risotto onto a baking sheet and let it cool completely, ideally chilling it in the refrigerator for at least 30 minutes, or until firm.

Prepare the Filling

1. If using fresh spinach, quickly blanch it, then squeeze out all excess water. Chop finely. If using frozen, thaw and squeeze dry, then chop.
2. In a medium bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, nutmeg, and garlic powder. Mix well and season with a pinch of salt and pepper.

Assemble and Bake Arancini

1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. Set up a dredging station: one shallow bowl with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Take about 2 tablespoons of cooled risotto in your palm, flatten it slightly, and place about 1 teaspoon of the spinach and ricotta filling in the center.
4. Carefully mould the risotto around the filling to form a ball, ensuring the filling is completely enclosed. Repeat with the remaining risotto and filling.
5. Roll each arancino first in flour, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.
6. Place the breaded arancini on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy, turning halfway through for even browning.
7. Serve hot, optionally with marinara sauce for dipping.