Leftover Risotto Arrancini (Rice Balls). Baked Leftover Risotto Cheesy Rice Balls (Arancini) I have long been a lover of arancini, but I hate deep-frying foods. Not even just because of the health factors, I just really hate waste, and I feel like too much oil is wasted when foods are deep fried. Here's where the surprise comes in: Tuck a small cube of part-skim mozzarella into the center and pinch to completely cover it with the rice.
Roll the arancini in the breadcrumbs, then use a slotted spoon to lower them into the oil. Fry the arancini until golden brown flipping them to brown all sides. Heat the oil and butter in a saucepan until foamy. You can have Leftover Risotto Arrancini (Rice Balls) using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Leftover Risotto Arrancini (Rice Balls)
- It’s of Leftover risotto cooled.
- Prepare of Mozzarella cheese cubed.
- Prepare 2 of eggs.
- You need of Bread crumbs (seasoned).
Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Baked Arancini is healthier than the traditional fried arancini making it perfect for baby-led weaning and kids. Use your favourite risotto recipe or use up leftover risotto to make these delicious baked risotto balls.
Leftover Risotto Arrancini (Rice Balls) step by step
- Form leftover risotto into a ball (about the size of a tennis ball).
- Make an indentation with your finger and place a cube of mozzarella cheese in the center.
- Roll the rice ball in egg and then bread crumbs.
- Fry in hot oil or air fry until golden brown.
I make BAKED risotto so you get the same creaminess, with far less effort. 🙂 Cheesy rice balls are also known as Arancinis in Italian cuisine. It is the most popular appetizer in Italy. There are many variations of rice balls. You can make these from leftover last night rice or risotto as well. A food lover can't deny how unique and unusual these balls taste is.