Arancini with Leftover Risotto is an Italian rice ball recipe that turns chilled risotto into crispy, cheesy bites with a creamy center. Cold risotto is wrapped around mozzarella, coated in breadcrumbs, and fried until deeply golden outside and hot inside.
If you enjoy Italian appetizers, try our Crispy Fried Mozzarella, Golden Fried Calamari, or our Classic Italian Stuffed Artichokes.
Arancini with Leftover Risotto at a Glance 🔎
- 🕒 Prep Time: 30 minutes
- ⏱️ Cook Time: 20 minutes
- 🧊 Optional Chill: 20 minutes
- 👥 Servings: 12 to 16 arancini
- 🔥 Cook Method: Deep frying
- 🍽️ Cuisine: Italian
- 👩🍳 Pair With: Warm Marinara, Simple Italian Salad, roasted vegetables
- ⭐ Difficulty Level: Intermediate
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We fry just a few arancini at a time so the oil stays near 350°F, giving them a crisp coating without making them greasy. ~Jami
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Why We Love This Recipe
- Perfect for Leftover Risotto: Cold risotto is actually easier to shape than freshly cooked risotto, so yesterday's dinner becomes the starting point for an entirely different dish. Leftovers from our Creamy Lemon Risotto or the Saffron Risotto served with Osso Buco work well.
- Crispy Outside, Creamy Inside: The breadcrumb and panko coating fries up crisp while the risotto stays soft and the mozzarella melts in the center.
- Easy to Make Ahead: Form and bread the arancini ahead of time, then keep them chilled until you're ready to fry.
- Great for Entertaining: These are easy to serve individually with warm marinara for dipping, making them especially useful for parties and appetizer spreads.
Key Ingredients
- Leftover Risotto: Cold risotto is the key to shaping these easily. We found that well-chilled risotto holds together much better than warm risotto and makes it easier to completely enclose the cheese.
- Mozzarella: Low-moisture mozzarella melts well without adding too much liquid to the center. Shredded mozzarella works, but small cubes are especially easy to tuck into the risotto and seal.
- Flour: A light coating of all-purpose flour gives the egg something to cling to. Shake off the excess before moving to the egg so the breading doesn't become thick or gummy.
- Eggs: Beaten eggs mixed with a little water create the middle layer of the breading. Make sure the entire rice ball is coated so there aren't bare spots where the breadcrumbs can fall away.
- Breadcrumbs and Panko: We use both seasoned Italian breadcrumbs and panko. The finer breadcrumbs cover the surface evenly while the larger panko crumbs add extra crunch.
- Peanut Oil: A neutral oil suitable for frying, such as peanut oil, works best. Keeping the oil near 350°F allows the coating to brown while giving the mozzarella enough time to melt.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Mozzarella: Fontina or another good melting cheese can be used in the center.
- Seasoned Breadcrumbs: Use plain breadcrumbs and season them with Italian seasoning, salt, and pepper.
- Peanut Oil: Another neutral, high-heat frying oil can be substituted.
- Flavor: Add finely grated Parmigiano-Reggiano to the breadcrumb mixture for another layer of savory flavor.
- Presentation: Spoon warm marinara onto the plate and arrange the arancini over it, or serve the sauce on the side for dipping.
How To Make Arancini with Leftover Risotto
STEP ONE: Shape the Risotto Balls
Use cold leftover risotto straight from the refrigerator, such as our roasted garlic and leek risotto.
Portion about ¼ cup for each arancino, flatten it slightly in your palm, and place mozzarella in the center. Bring the risotto around the cheese and gently compress it into a firm ball.
The important part here is sealing the mozzarella completely inside. Any exposed cheese can melt out once it hits the hot oil.
STEP TWO: Bread the Arancini
Set up three shallow bowls with flour, beaten egg and water, and the breadcrumb-panko mixture. Roll each ball lightly in flour, dip it completely in egg, then press it into the breadcrumbs until evenly coated.
Don't pack on a heavy layer of flour. A thin, even coating gives you a cleaner crust and helps the breading stay attached.
STEP THREE: Chill Before Frying
Place the breaded arancini on a tray and refrigerate for 20 minutes. This short chill makes a noticeable difference, especially if the risotto softened while you were shaping it.
The balls should feel firm enough to pick up without losing their shape before they go into the oil.
STEP FOUR: Fry Until Golden
Heat the peanut oil to 350°F. Fry only 2-3 arancini at a time so the oil temperature doesn't drop too quickly. Cook for about 3-5 minutes, turning as needed, until the exterior is crisp and evenly golden.
Transfer them to a rack or paper towel-lined plate. Let them sit briefly before serving since the mozzarella in the center will be very hot.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Start with thoroughly chilled risotto. It's much easier to shape.
✔️ DO Completely seal the mozzarella inside each ball.
✔️ DO Chill the breaded arancini for at least 20 minutes before frying.
❌ DO NOT Crowd the pot. A sudden drop in oil temperature can leave the coating oily rather than crisp.
Storage
Store cooked arancini in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in a 375°F oven or air fryer until hot and crisp rather than microwaving. You can also freeze cooked arancini, then reheat them from frozen or thaw overnight in the refrigerator before crisping them again.
Arancini with Leftover Risotto FAQs
Cold leftover risotto is firmer and stickier, which makes it much easier to form into balls and wrap around a cheese filling. Freshly made risotto is generally too warm and loose to shape cleanly, so chilling it first gives you much better control.
Reheat arancini in a 375°F oven or air fryer until the center is hot and the coating has crisped again. The microwave will heat them, but it tends to soften the breadcrumb coating.
Arancini are one well-known way to turn cooked rice or risotto into a new dish, although styles and names vary throughout Italy. Sicilian arancini are traditionally filled, breaded, and fried, with fillings ranging from ragù to cheese.
Arancini pair especially well with warm marinara because the acidity of the tomato sauce balances the rich fried coating and creamy risotto. For a larger meal, add a simple green salad, roasted vegetables, or an Italian-style main dish.
More Risotto Recipes You'll Love ♥️
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📖 Recipe
Arancini with Leftover Risotto
VIDEO
Equipment
- Large rimmed baking sheet or shallow tray
- Parchment paper
- 3 shallow bowls
- Heavy-bottomed pot or Dutch oven
- Deep-fry or instant-read thermometer
- Slotted spoon or spider strainer
- Wire cooling rack or paper towels
Ingredients
- 3 to 4 cups cold leftover risotto
- 4 to 5 ounces low-moisture mozzarella shredded or cut into small cubes
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup seasoned Italian breadcrumbs
- ½ cup panko breadcrumbs
- peanut oil for frying
- marinara sauce warmed, for serving
- freshly grated Parmigiano-Reggiano optional, for serving
- chopped fresh parsley optional, for garnish
Instructions
- Divide the cold risotto into ¼-cup portions. Three cups makes about 12 arancini, and 4 cups makes about 16.
- Lightly wet your hands to keep the rice from sticking. Flatten one portion in your palm and place a small pinch of shredded mozzarella in the center. Wrap the rice around the cheese, pinching any gaps closed so it can't leak during frying, then roll it into a compact ball. Repeat with the rest of the risotto.
- Set up three shallow bowls: one with flour, one with the eggs whisked with 1 tablespoon water, and one with the Italian breadcrumbs and panko combined.
- Coat each ball in flour, dip it in egg, then roll it in the breadcrumbs, pressing gently so they stick. Place the balls on a parchment-lined tray and refrigerate for 20 minutes so the coating sets.
- Heat 2-3 inches of peanut oil in a heavy pot or Dutch oven to 350°F.
- Fry in small batches for 3-5 minutes, turning occasionally, until deep golden brown and the cheese is melted inside. Let the oil come back to 350°F between batches.
- Drain on a wire rack or paper towels. Serve warm with marinara, topped with grated Parmigiano-Reggiano and parsley if you like.
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Notes
- Use risotto that has been thoroughly chilled.
- If the rice sticks to your hands, dampen them lightly with water before shaping each ball.
- If an arancini cracks while frying, the cheese wasn't fully sealed. Pinch the seams closed firmly before breading.
- Fry only 2-3 arancini at a time to maintain the oil temperature.
Jami Powell says
Hands-down our favorite thing to make with risotto!