Leftover Risotto Arancini

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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The great thing about risotto is that it’s really simple to prepare and makes a great last minute meal.  There is one problem with this almost perfect dish and that’s the inability to eat it as a leftover.  You can try reheating risotto but it literally tastes so sticky and tough that you will wonder how you ever ate this now foreign but faintly familiar Italian favourite.
Don’t worry!  And don’t you dare throw it away!  I’ve come up with a great way to save your day-old risotto.  With three easy steps, you can turn them into another Italian classic!  Arancini is basically fried rice balls and they are great as a meal or even, if rolled to be super small, you  can use them as an appetizer at a party (just don’t tell your guests that you’re serving them leftovers – that term has a little bit of a stigma attached to it).

Okay, so, I’ve put the steps down below but I haven’t included measurements because it really depends on how much leftover risotto you are working with.  I included some photos too, if that helps.  I hope I helped you in the never ending task of cleaning up the fridge.  Bye for now!
With Love,

Leftover Risotto Arancini www.dailytiramisu.com

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IMG 0210 300x300 1 appetizer Leftover Risotto Arancini

Leftover Risotto Arancini

  • Author: Julie
  • Total Time: 20 mins


  • Leftover Risotto
  • flour
  • eggs, lightly beaten
  • panko breadcrumbs
  • oil for frying
  • kosher salt


  1. Take your risotto out of the fridge and form into 2 inch spheres. As you form the arancini, place them on a parchment-lined baking sheet.
  2. Next, prepare your separate dredging bowls: one with flour, then one with lightly beaten eggs, and one with panko breadcrumbs.
  3. Dip each risotto ball into first the flour, then the egg, then the panko breadcrumbs and place back on to the parchment-lined baking sheet.
  4. Heat a pot filled with about 3 inches of oil to about 360 degrees Fahrenheit. If you don’t have a thermometer, throw a few breadcrumbs into the hot oil and when they sizzle and rise to the surface then the oil is hot enough and ready to go.
  5. Working in batches, fry your arancini for about 1-2 minutes and then turn them and fry for another minute until they are golden brown in colour.
  6. Using a slotted spoon, remove the arancini from the pot and drain them on a paper towel-lined plate. Sprinkle with a bit of kosher salt and then fry the remaining arancini. Serve hot.
  • Prep Time: 20 mins


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