Have you tried arancini? These Italian rice balls are made from risotto, stuffed with cheese, coated in crumbs and deep-fried until golden and crisp. Making Arancini from Leftover Risotto speeds things up—using chilled risotto means you can have them on the table much faster.
I make risotto often and love its creamy texture and versatility. Leftover risotto transforms beautifully into arancini, and you can use any risotto flavour you have on hand—vegetable, mushroom, pea and mint, lemon and asparagus or butternut squash all work well. Turning leftovers into crisp, cheesy arancini is a smart and delicious way to avoid waste.
Why You Should Make Arancini
- Uses leftovers well – Chilled risotto is ideal for shaping, so this is a great way to repurpose extra rice.
- Easy to prep ahead – Form the balls in advance and refrigerate until you’re ready to fry.
- Delicious – Crispy outside, gooey cheese inside, they’re a crowd-pleaser.
- Versatile – Any flavoured risotto can be used to make arancini.
Ingredients
- Leftover risotto – chilled risotto holds together better than hot, freshly made risotto.
- Mozzarella – fresh mozzarella cut into small cubes, or use small pearl mozzarella.
- Dry coating – all-purpose flour and dry breadcrumbs for dredging.
- Eggs – beaten, to help the coating stick.
- Vegetable oil – neutral oil for frying.
Note: The full recipe card is included at the end of the post for easy reference.
Instructions
This recipe takes some time and attention, especially if you cook risotto from scratch. Working with chilled risotto speeds shaping and helps the arancini hold together.
- Use an ice-cream scoop or tablespoon to portion risotto into golf-ball-sized scoops. Press each scoop into a patty on a baking tray.
- Place a cube or two of mozzarella in the center of each patty. Encase the cheese completely with rice, pressing firmly so there are no gaps.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Lightly roll each rice ball in flour, dip in egg, then coat evenly with breadcrumbs. Arrange the finished balls on a tray.
- Pour vegetable oil into a heavy-bottomed saucepan to a depth of 2–3 inches and heat to about 350°F (180°C).
- Fry arancini in batches, turning as needed, until deep golden brown, about 3–4 minutes per batch depending on size.
- Drain on paper towels. Serve hot, plain or with your favourite dipping sauce.
Tips for Perfect Arancini
- Use chilled leftover risotto – Cold risotto binds and shapes far better than warm rice. If using freshly made risotto, cool it for a few hours before forming.
- Organize your station – Set bowls for flour, egg and breadcrumbs in a line so coating goes smoothly.
- Seal completely – Make sure the cheese is fully enclosed in rice to prevent leaking while frying.
- Maintain oil temperature – Test oil by dropping one ball in; it should sizzle immediately. Frying at around 350°F (180°C) prevents sogginess and excess oil absorption.
Make-Ahead and Storage
- Prep and refrigerate before frying – Form the balls, cover and chill until ready to fry.
- Fry ahead and reheat – You can fry them in advance, store in the fridge and reheat on a baking tray in a 350°F (180°C) oven for about 15 minutes to restore crispness.
What to Serve with Arancini
Arancini make a great starter or snack. Serve them with a simple marinara, a light salad or alongside pasta dishes and roasted vegetables for a fuller meal. Their crisp exterior and cheesy centre pair well with bright, acidic sauces or roasted sides.
Risotto Ideas for Arancini
- Pea & Mint Risotto
- Mushroom & Leek Risotto
- Portobello Mushroom & Spinach Risotto
Frequently Asked Questions
Yes. Cool risotto completely, portion into small airtight bags or containers and freeze. Thaw in the refrigerator before shaping into arancini.
If they fall apart, the rice may not be sticky enough. Use chilled, properly cooked risotto so the grains bind together. Let fresh risotto cool thoroughly before forming.
Yes. Reheat in a 350°F (180°C) oven for about 15 minutes to restore crispiness.
Arancini Made With Leftover Risotto
Ingredients
- 3 cups Risotto (your choice)
- 1 fresh mozzarella ball, cut into small cubes
- 1 1/2 cups breadcrumbs
- 3/4 cup flour
- 2 whole eggs, beaten
- Vegetable oil, for frying
Instructions
- Scoop risotto into golf-ball-sized portions and form into patties.
- Place mozzarella in the center and enclose completely with rice.
- Set out bowls of flour, beaten egg and breadcrumbs.
- Coat each ball: flour, egg, then breadcrumbs. Arrange on a tray.
- Heat oil to 350°F (180°C) in a heavy saucepan to a depth of 2–3 inches.
- Fry in batches until deep golden brown, then drain on paper towels.
- Serve hot or reheat later in a 350°F (180°C) oven for about 15 minutes.
*Times are estimates; appliances and batch sizes vary.
Notes
- Leftover risotto works best: Cold risotto binds better. If using fresh risotto, cool it for a few hours.
- Set up an efficient station: Arrange flour, egg and crumbs for a smooth coating process.
- Seal the cheese: Ensure the mozzarella is fully enclosed to prevent leakage while frying.
- Fry at the right temperature: Test one ball before frying a whole batch; oil should sizzle on contact. Aim for 350°F (180°C).
Thanks for stopping by — hope to see you soon!
