Learn how to make arancini from leftover risotto with these risotto recipes and easy arancini ball recipes.
In partnership and featuring recipes from Perfect Italiano.
Turn any risotto into arancini balls with this easy recipe! From a creamy, comforting meal to a hot and crunchy (and extra cheesy) appetiser or main. This particular recipe uses vegetarian pumpkin and spinach risotto, but any leftover risotto will work.
The first step to arancini is leftover risotto. Get the full recipe for pumpkin and spinach risotto, and check out lots more risotto recipes below. Choose from Chicken and Vegetable Risotto, Pesto Parmesan Risotto and more.
Related: How to make risotto for beginners
3 cups leftover risotto, at room temperature
1½ cups (150 g) panko breadcrumbs
1 cup (90 g) Perfect Italiano™ Mozzarella
1 cup plain flour
Olive oil, for deep frying
Perfect Italiano™ Parmesan, finely grated, to serve
Get the recipe you can save to your myfoodbook cookbooks here: Giant Arancini Balls
Before you start making your arancini balls, bring the leftover risotto back to room temperature. Take the leftovers out of the fridge at least 20 minutes before starting, or if you’ve made fresh risotto for arancini let it cool to room temperature. This ensures the risotto is firm enough to roll and will also get hot all the way through when frying.
For extra cheesy and flavourful arancini, stuff the centre with mozzarella and grate parmesan over the top. A good quality grated mozzarella like Perfect Italiano Mozzarella will give you the right texture and melt for a photo-worthy cheese-stretch result. A parmesan like Perfect Italiano Parmesan will give you that cheesy, salty kick that’s ideal with the creamy arancini.
Keep the oil hot by frying your arancini in batches and letting the oil reheat between batches. Hot oil equals crunchier, less oily finished arancini.
Line a plate with paper towel and place finished arancini on top to absorb any excess oil.
Arancini is best when it’s still warm and fresh. Be careful not to burn yourself, but also don’t wait too long to enjoy the crisp outside and gooey, cheesy inside!
Experiment with your arancini flavours with these different risotto recipes.