Classic Arancini Di Riso (Risotto Rice Balls) | Gennaro Contaldo

How to Make Arancini

Arancini are a delightful meal using simple leftovers. They are quite satisfying to make and are impressive as an entrée or main course. These are easy to make gluten free or vegetarian. This recipe makes enough to serve 4.


  • 4 or 5 cups cold leftover risotto
  • Filling choices: mozzarella or bocconcini cheese, sliced fried mushrooms, cooked asparagus, artichoke hearts, shredded ham, diced salami or similar sausage. Options are limitless.
  • 2 eggs beaten
  • Dried breadcrumbs. If gluten free crumbs are not available, crush unseasoned rice crackers into a powder (Food processor makes short work of this).
  • Rice flour. Corn flour is also OK, wheat flour too but no longer gluten free.
  • Oil to fry or deep fry.
  • A good spicy sweet tomato relish, lemon wedges and salad to serve.


  1. Prepare your filling ingredients by chopping them into pieces no larger than a small grape.
  2. Gather your 2 bowls.Beat the eggs in the first one, and pour the breadcrumbs into the second. On a tray sprinkle generously with rice flour.
  3. Using an ice cream scoop or spoon, make balls out of the risotto.The size is not crucial, they can be nice the size of a large grape or walnut, up to a small apple size.
  4. If the rice is hard and crumbly, allow it to come to room temperature.You can mix it in your very clean hand like you would mix Play Doh, or mash gently with a fork to make it come together.
  5. Using your thumb or a small spoon, press a hole into the rice and put your filling in the hole.If your rice is of a consistency that it can close around the filling without breaking, do that, or just spoon more on. Kids are quite good assistants at this job.
  6. When you have made them into balls, roll them in the rice flour, coating them evenly.The rice flour works well with the risotto to make a good coating. Its also helps makes them crispy.
  7. Using a spoon, dip them in the beaten eggs, then transfer the ball into the breadcrumbs to coat.Put the crumbed arancini on your second tray until ready to fry.
  8. Heat a large frying pan with oil, you may deep fry them in batches which is the traditional method, or pan fry them.It will take longer to pan fry than deep fry, but it is a little healthier.
  9. When golden all over, transfer to some paper towel to drain any surplus oil.
  10. Serve hot with salad and tomato relish.Well worth the effort and makes leftovers into a new meal and is great to introduce kids into cooking.

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  • You can also bake these for a lower fat option, by spraying them lightly with oil and baking in a preheated 200C oven for about 20 minutes or until golden. Baking them on non stick paper makes the job much easier.
  • Wash up as you go. It makes the job so much easier as the balls can sit in the fridge for 10-15 minutes before you fry them to allow for tidying up.
  • Its easier to turn them in a frying pan using a two spoons (one in each hand). Using tongs may make the arancini fall apart.


  • Be careful around the hot oil. If you stuff your arancini with a water rich filling (such as any tomato based sauces) if they break open they can make the oil splash. Keep a splatter guard handy or a lid. Likewise wear an apron to protect your clothes.


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Date: 06.12.2018, 20:49 / Views: 83571