I can’t think of a better way to use up leftover risotto than to make arancini. They’re creamy and cheesy on the inside and crunchy on the outside.
Arancini get their name from the Italian word for small oranges. If you use saffron risotto, the inside of your arancini will be a light orange color and their shape is a little round ball, so the name is quite fitting!
Steve is a sucker for these babies, so I made them for his birthday party!
The best thing about it was that I was able to freeze them ahead of time and fry them up right before the party started and kept them warm in the oven until everyone arrived.
They taste so delicious dipped in a marinara sauce or in some kind of creamy alfredo or bechamel. We had them at a restaurant in a mushroom cream sauce once and it was amazing!!
- about 4 cups of cooked and cooled risotto rice
- about 1/2 cup of mozzarella cheese, chopped into small cubes.
- 2 cups of flour
- 4 eggs beaten
- 1/2 cup milk
- 4 cups of panko bread crumbs
- salt and pepper
- 1 quart of light oil (safflower, grapeseed, canola)
- 1. Take a fist sized scoop of risotto rice, make a well in the center and place the cheese inside. Wrap the rice around the piece of cheese and place on a parchment lined baking tray. Repeat with remaining rice and cheese.
- 2. Freeze the balls on the baking tray for 2-3 hours or overnight.
- 3. Place the flour in a low dish, add 1/2 tsp of salt and pepper.
- 4. Place eggs in another low dish with the milk. Whisk together and add a 1/2 tsp of salt and pepper.
- 5. Place the breadcrumbs in another low dish and add 1/2 tsp of salt and pepper.
- 6. Dip the rice ball into the flour mixture and coat. Then dip into the egg mixture and coat. Then dip it into the panko and coat.
- 7. Repeat with the remaining rice balls. Heat the oil in a heavy bottomed, deep pot on high. Turn it down to medium high heat and add in a few rice balls at a time to cook. Remove the rice balls from the oil when they are golden brown. Place the rice balls on another parchment lined baking dish and bake in a 300 degree oven for about 15 minutes.
- You can use string cheese as the filling! They are super easy to cut into the small pieces that are needed.
I'm a country girl at heart. I tried living in the city and it just didn't work. Welcome to my ramblings as a teacher and wife. 
i’ve said numerous times that i just don’t like rice, but then again, i’ve never had it prepared like this! there’s a strong chance i’d love these little nuggets. 🙂
Almost anything fried is good, right? Haha! I hope you like them!
These look incredible! I’m obsessed with arancini but have yet to try making them at home. Definitely pinning for later. Thanks for sharing! 🙂
Thanks, Valentina!! I hope they turn out well for you!!
These were sold all over Sicily when I was there. I’d love to try making my own!
Kari
http://www.sweetteasweetie.com
They were my favorite thing to eat in Southern Italy!! So doable and so delicious!! Let me know how it goes!
Wow- these sound super yummy. I love that you can make ahead and freeze them… sounds like the perfect little bite to pull out when you need a snack 😛