Arancini (Stuffed Rice Balls) Using Leftover Risotto

Print

With ImageWithout Image

Leftover Arancini (Stuffed Rice Balls) Using Risotto

Yield: 10

Author: Jen Cartier

Arancini are crispy, golden-fried rice balls traditionally stuffed with cheese and sometimes meat, but they're perfect for using up leftover risotto. You can stuff them with whatever you like—mozzarella, marinara, or even a bit of ham—but this recipe focuses on a simple version using cheese and risotto as the base.

Cook modePrevent screen from turning off

Ingredients

For the Sushi Rice:

• Leftover Risotto (about 2-3 cups) – ideally, it should be a bit on the firmer side (not too wet), but if it's a bit runny, refrigerate it for a couple of hours to firm up.
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, cut into small cubes (or use another cheese like provolone or fontina)
• 1-2 eggs, beaten (for binding)
• 1/2 cup all-purpose flour (for dredging)
• 1 cup breadcrumbs (preferably panko breadcrumbs for extra crunch)
• Salt and freshly ground black pepper, to taste
• Vegetable oil (for frying)
• Fresh herbs (optional, like parsley or basil), finely chopped

Instructions

Prepare the Risotto Mixture:

1. If your leftover risotto is too soft or wet, place it in the fridge for an hour or two to firm up.
2. In a large mixing bowl, combine the leftover risotto with the grated Parmesan cheese. Add a pinch of salt and pepper to season.
3. Taste and adjust the seasoning as needed.
4. Stir in the beaten egg(s) to bind the mixture together. The consistency should be sticky but firm enough to hold its shape.

Shape the Arancini:

1. Wet your hands lightly to prevent the risotto from sticking to them.
2. Take about a tablespoon of the risotto mixture and flatten it slightly in your palm.
3. Place a cube of mozzarella in the center of the risotto and then mold the rice around the cheese, rolling it into a ball shape. Press gently to seal the edges.
4. Continue forming arancini until you've used up all the risotto.

Coat the Arancini:

1. Set up a dredging station:
2. Put the flour in one shallow bowl.
3. Place the beaten egg(s) in another shallow bowl.
4. Place the breadcrumbs in a third shallow bowl.
5. Roll each rice ball first in the flour, making sure it's lightly coated.
6. Next, dip it into the beaten egg, then roll it in the breadcrumbs, pressing gently to ensure the breadcrumbs stick well.

Fry the Arancini:

1. Heat about 2-3 inches of vegetable oil in a deep pan or skillet over medium-high heat (around 350°F or 175°C). Test the oil by dropping in a small piece of bread—if it sizzles and browns quickly, the oil is ready.
2. Carefully place the arancini into the hot oil, a few at a time, making sure not to overcrowd the pan.
3. Fry for about 3-4 minutes, turning occasionally, until golden and crispy on all sides.
4. Remove the arancini from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve:

1. Serve the arancini hot, with marinara sauce, or a drizzle of balsamic glaze for added flavour.
2. Garnish with chopped fresh grated parmesan, parsley or basil if desired.

Nutrition Facts

Calories

143

Fat

5 g

Sat. Fat

2 g

Carbs

17 g

Fiber

1 g

Net carbs

17 g

Sugar

1 g

Protein

6 g

Sodium

211 mg

Cholesterol

33 mg

Did you make this recipe?

Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen