Arancini (Risotto Balls)

In Italian, this recipe is called “little oranges,” since the balls resemble oranges once fried. All I can say is that this is the ultimate way to make leftover risotto totally new again. Most of the recipes I saw used a cube of cheese in the center to make these even more decadent. The cheese isn’t totally needed because I left it out and it was still delicious. I got reminded of hushpuppies by the smell of these babies frying. My advice is to not make them too big, large golf balls is what you’re aiming for. And definitely don’t skip any of the coating steps. I rolled one is breadcrumbs without egg and flour for experimentation and it totally fell apart in the frying pan.


  • 2 servings leftover risotto
  • 1/2 cup bread crumbs
  • 1/2 cup flour
  • 1 egg
  • 500 ml oil (one inch’s worth in your frying pan)



Roll cold risotto into 12 balls. Coat lightly in flour, then dip balls into a whisked egg. Then roll balls in breadcrumbs. Let balls set in the fridge for at least 30 minutes so the coating can solidify a bit. Fry in oil until golden brown.

Nutrition for 1/4 recipe

  • 351 calories
  • 14 (g) fat
  • 42.5 (g) carbs
  • 8.8 (g) protein

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