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Risotto Balls (Arancini)

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Risotto Balls (Arancini)

This is a great recipe for your favorite leftover risotto.

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  • leftover risotto, or make your favorite recipe and let cool
  • mozzarella cheese cut in to 1/4 inch square
  • 1 /2 cup breadcrumbs
  • 1-2 eggs beaten
  • Vegetable oil for frying



1 form risotto into balls approx. 1 inch in diameter

2 push a piece on mozzarella into the center of each ball and reform the ball around it

3 place balls on a tray or plate - they will be a little sticky

4 in a medium sized frying pan, heat oil over medium heat. sprinkle in a few breadcrumbs to see if the oil bubbles. When bubbles it is ready.

5 place egg in one bowl and breadcrumbs in another bowl. Dip each ball in the egs, allowing the excess to drip off. Then roll the ball in the breadcrumbs

6 Fry each ball in oil in batches of 4-5, roll the balls in the oil so all the sides get golden brown

7 Remove the balls to a paper towel to drain excess oil.

8 Serve right away or they can be stored in a tupperware with a paper towel for up to 2 days and reheated on a cookie sheet in the oven at 300.

9 Risotto balls can be frozen and reheated in the oven.

Special instructions

This is a great recipe for your favorite leftover risotto.