Arancini with Leftover Risotto
Turn cold leftover risotto into crispy, golden arancini filled with melted mozzarella. Portioning the risotto before shaping keeps the balls evenly sized, while a combination of seasoned Italian breadcrumbs and panko creates a crisp coating.
Servings: 12 arancini
Calories: 168kcal
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
- Line a rimmed baking sheet or shallow tray with parchment paper. Spread the cold risotto into an even layer, keeping track of approximately 1 cup at a time.
- Divide each cup of risotto into 4 equal portions, giving you approximately ¼ cup per arancini. Three cups of risotto will make about 12 arancini, while 4 cups will make about 16.
- For easy portioning: We use small sheet trays and spread 1 cup of risotto onto each tray, then divide each into quarters. You don't need individual trays. Spread the risotto onto one larger baking sheet and divide it into equal portions using the same method.
- Working with one portion at a time, flatten the risotto slightly in the palm of your hand. Place a small cube or portion of shredded mozzarella in the center.
- Bring the edges of the risotto up and around the mozzarella, completely enclosing the cheese. Gently press the rice together, then roll it between your palms to form a compact ball. Repeat with the remaining risotto and mozzarella.
- Cubed mozzarella is the easiest option because it's simple to portion and stays centered as you form the ball. Shredded low-moisture mozzarella works too, but keep the cheese gathered in the center so no strands are exposed.
- Place the flour in a shallow bowl. In a second bowl, whisk the eggs with 1 tablespoon water. In a third bowl, combine the seasoned Italian breadcrumbs and panko.
- Working with one arancini at a time, coat it lightly in flour and shake off the excess. Dip it into the egg mixture, allowing the excess to drip off. Roll it in the breadcrumb mixture, gently pressing the crumbs onto the surface until evenly coated.
- Place the breaded arancini on a parchment-lined baking sheet or plate. Refrigerate the breaded arancini for 20–30 minutes.
- Pour enough peanut oil into a heavy-bottomed pot or Dutch oven to reach a depth of about 2–3 inches. Heat the oil to 350°F.
- Working in small batches, carefully lower the arancini into the hot oil without crowding the pot. Fry for 3–5 minutes, turning occasionally, until the coating is crisp and evenly golden brown. Monitor the oil temperature as you work and allow it to return to 350°F between batches.
- Transfer the fried arancini to a wire rack or paper towel-lined plate to drain. Serve the arancini warm with marinara sauce for dipping. Finish with freshly grated Parmigiano-Reggiano and chopped parsley, if desired.
Video
Notes
Cooking Notes
Start with cold risotto and compact each ball firmly around the mozzarella. Chill the breaded arancini before frying and keep the oil near 350°F for an evenly crisp coating.
Tips for Best Results
- Use risotto that has been thoroughly chilled.
- Keep the mozzarella completely enclosed.
- Fry only 2–3 arancini at a time to maintain the oil temperature.
- Chill the breaded balls for 20–30 minutes so they hold their shape.
Nutrition
Calories: 168kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 0.3mg | Calcium: 94mg | Iron: 2mg
