Arancini (Fried Rice Balls)


I've been waiting to make these for a long time. It's not that I don't make enough risotto. The real problem is that when I do make it, we never have any leftovers. So you can imagine my surprise when we actually had some risotto left on the stove after a lovely meal last weekend. I was so excited!


Arancini, or fried rice balls, can be made with any risotto you have. And if you think leftover night is less than appealing, think again. These little morsels are anything but boring. Especially when you melt some goat cheese with heavy cream to make a decadent dipping sauce to go alongside.


Fried Risotto Balls

Vegetable oil, for deep frying

2 large eggs, beaten to blend

2 cups Risotto, cooled

1/2 cup grated Parmesan

1 1/2 cups dried Italian-style bread crumbs



Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt and Parmesan cheese. Let rest 2 minutes. Serve hot.