Arancini di riso

So you’ve got a load of risotto left over that no one wants to eat. What to do? Up the ‘Comfort Food’ stakes and turn it into ‘Arancini di riso’ – or risotto balls for those who didn’t study Italian at school, which includes all of us, right?


  • A load of cooked risotto
  • Mozzarella chunks
  • Vegetable Oil
  • Egg
  • Breadcrumbs
  • Tartare Sauce (to serve)
  • Cherry tomatoes, leaves and balsamic vinegar (also to serve)


But a big pan of oil on for frying. Grab a handful of cold risotto and stick a chunk of mozzarella cheese in the middle of it and wrap the rice around it to form a ball.

Its time to get down and dirty – but wash your hands first

Now dip your balls in some beaten egg and then roll in breadcrumbs.

Fry the Arancini di riso in deep hot oil, moving them round so they dont stick, a batch at a time. Keep warm in the oven. You should end up with a load of them like this:

Now all you need to do is serve these morsels of delight up – with a ‘salad’ (ie leaves, tomatoes and some balsamic vinegar) and a big dollop of tartare sauce) – enjoy on those cold, wintry evenings – with wine of course!


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