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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