clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

  • Author: Ashleigh Evans


  • 2 cups of cooked and chilled risotto (see recipe link earlier in the post)
  • 2 eggs
  • 1/2 cup of grated Parmesan
  • 1.5 cups Italian Seasoned Bread Crumbs
  • 4 oz mozzarella (cubed)
  • Extra Virgin Olive Oil to shallow fry (about 1/2 cup)
  • To Dip: Marinara


  1. In a medium sized bowl, add chilled risotto, eggs, Parmesan and 1/2 cup bread crumbs. Stir to incorporate.
  2. Preheat cast iron skillet or pan with 1/2 inch Extra Virgin Olive Oil over medium heat.
  3. Pour the rest of the bread crumbs on a plate.
  4. Using a teaspoon, scoop the risotto mixture into round balls. Roll to make a circle, then push a small square of mozzarella in the center. Roll to cover cheese.
  5. Transfer the arancini to the bread crumb plate and roll to cover. Place in hot pan, frying on both sides until golden brown.
  6. Place on a paper towel lined plate after cooking and sprinkle with salt.
  7. Serve with warmed marinara.


If you are prepping ahead of time, make follow all of the steps before shallow frying, including rolling in the bread crumbs. Store on a plate in the refrigerator until ready to fry–up to 3 days.

  • Category: Appetizer
  • Cuisine: Italian
Scroll To Top