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Risotto Balls (Arancini)


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Risotto Balls (Arancini)


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Risotto Balls (Arancini)

This is a great recipe for your favorite leftover risotto.


  • Prep Time : 10 minutes min
  • Cook Time : 25 minutes min
  • Ready Time : 35 min



  • 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.

About amfram


I am the mother of two and I work full-time. When I have the time I like to cook, but I have to balance being a vegetarian with my husband's love for meat. I am told I make a mean london broil.

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