Arancini Leftovers

A few days ago we hosted a little holiday dinner party which featured a delicious risotto. I love risotto, but whether I make it at home or order it at a restaurant I always seem to have lots leftover. 

Solution: Homemade Arancini

Arancini: noun, 1. deep fried risotto balls with extra cheese; 2. little balls of heaven 


If you haven't already tried your hand and making risotto check out my recipe here. Or if you are in need of a night out, pop into your favourite local Italian restaurant and pack up your leftovers.

Throw your extra risotto in the fridge and let it cool completely while you get ready to turn it into arancini. 


  • 3 cups cooked risotto
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cubed pancetta or slab bacon, cooked  
  • chilli flakes, to taste
  • flour
  • egg, beaten
  • plain breadcrumbs or panko
  • vegetable oil


 Mix all ingredients together and form mixture into 1.5 inch balls.  

Prepare a standard breading assembly line: one bowl of flour, one with a beaten egg, and one bowl of plain breadcrumbs or panko. Coat the arancini with flour, then with egg, and finally with a healthy layer of breadcrumbs. (I prefer panko, but use your favourite breading brand.) 

Deep fry your arancini in enough vegetable oil to cover them completely. Cook until golden brown all over. 

This recipe makes about 17 balls, but three of these little babies are surprisingly filling. I sealed the rest in an airtight ziplock and popped them in the freezer. Now I've got a few more meals ready to go when I don't feel like cooking. Just make sure you freeze them before you fry them ;)