Have you ever tried Arancini? An Italian appetizer made using risotto filled with cheese, breaded and deep fried to crispy perfection. And Arancini Made with Leftover Risotto keeps the time down and you can have them a whole lot faster!
I absolutely love Risotto of all kinds and have been making it regularly for the best part of two decades. But what I haven’t been making that long is Arancini. A few weeks back we had Risotto and I found myself alone for dinner with enough Risotto for the whole family.
Which gave me a bingo idea the next day, Arancini!
I’d only made them a few times previously and was hoping to perfect them and so I did. So, let’s take a look.
Ingredients To Make The Arancini
Remember, this recipe uses leftover risotto so the cooking time does not include making risotto. I will list later in this post many Risotto Recipes that you can choose from.
With that being said, here we have leftover risotto, bread crumbs. flour, eggs, a ball of fresh mozzarella and vegetable oil for frying.
Let’s Make Some ARancini
There is no way around it, this is a time consuming dish to make. And if you are making the Risotto fresh, be prepared to be in the kitchen for an afternoon. When I read recipes that say “This is so quick to make….”, it isn’t.
You can use an ice cream scoop or a tablespoon to scoop out the risotto. Try to target something like a golf ball size.
Then flatten them into little patties like you see here.
For this recipe I am using fresh Mozzarella. You can use another semi soft cheese if you prefer. Goat cheese would be a good alternative.
I cut a fresh mozzarella ball into small cubes like you see here. Place one or two cubes into the center of the rice patty as shown below.
Form them into balls. It’s really important that the cheese is completely inside the rice. If not, it will separate from the rice when frying. So make sure it’s completely inside the rice.
Time To Coat The arancini
First roll in flour, dip in the egg and then roll in bread crumbs. I like to lay them all out on a baking tray. You can just as easily use a large plate.
Arancin Ready To Fry
So, now we got them all rolled and prepared to fry. You can now cover and refrigerate to cook at a later time the same day.
Fry The arancini
I like to use a medium sized heavy bottomed saucepan for this. When working with oil, it’s best to use something with a heavy bottom to help prevent the oil from burning.
Pour enough oil in the saucepan to go up about 2 -3 inches.
The best temperature for frying these is 350 degrees C/180 f. You can use a cooking thermometer to check if you have one. If not set the stove to medium heat and leave the oil to get hot for about 15 minutes. Add one ball to the oil to test it and if it sizzles, it’s ready.
Let them cook for about 3 – 4 minutes and then flip them over and continue to cook for a further 3 – 4 minutes. You want them to be a deep golden brown colour.
It’s important that you allow them to cook long enough to they are crispy on the outside and the cheese has melted on the inside. So they need to be a deep golden brown in colour.
Remove from oil and drain on paper towels. Repeat for all Arancini Balls
Fresh Cooked ARancini Ready To Serve
There we have it, Arancini Balls ready to enjoy. These little balls of greatness make a great appetizer or nibble food at a party.
I personally don’t think they need any kind of dipping but you could serve them with a sauce of your choice. Marinara is a great choice and even lemon wedges go great. You decide how you like them best.
Can I made These in Advance
The simple answer is yes you absolutely can. And you have two options.
Prepare and Refrigerate Before Frying
You could get them all prepared, cover them and pop them in the fridge until you want to fry them.
Fry, Drain and store in the fridge to reheat later
Yes, you can even fry them in advance and reheat in the oven. Simply take the fried Arancini out of the fridge and place them on a baking tray. Reheat in a preheated 350 degree F/180 C oven for about 15 minutes.
Here’s a Few Risotto Recipes That you Could Use For The Arancini
Yes, they are a bit of work. Fact. But they are soooo good. Impress yourself and make them. If you have leftover Risotto, use it for Arancini and you won’t be disappointed.
Enjoy friends and I’ll see you all really soon!
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Get The Recipe!
Arancini Made With Leftover Risotto
- 3 cups Risotto you choice of which kind you use
- 1 fresh mozzarella ball cut into small cubes
- 1 1/2 cups bread crumbs
- 3/4 cup flour
- 2 whole eggs beaten
- vegetable oil for frying
- Using an ice cream scoop or a tablespoon, scoop out balls of rice, about the size of a golf ball. Form them into patties and lay out on a baking tray.
- In the center of each rice patty, place a cube or two (depending on the size) of the fresh mozzarella. Using both hands, fold the rice completely around the mozzarella making sure it is completely encased in the rice.
- Put the flour in one bowl. The breadcrumbs in another bowl. And whisk the eggs into another bowl.
- Lightly roll each Arancini ball in the flour, then dip in the egg and coat with the breadcrumbs. Repeat for all balls. Put them on a large plate or a baking tray.
- Pour vegetable oil into a heavy bottomed saucepan set over medium heat. You want enough oil to go up about 2 – 3 inches of the pan. The oil needs to reach about 350 degrees F/180 degrees C.
- Fry the Arancini balls in batches. Cook each side for 3 – 4 minutes. They will be fully cooked when they are dark golden brown.
- Remove from oil and drain on paper towels. They are great on their own but you can serve with dipping sauce of your choice.