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Ashleigh Evans
Course Appetizer
Cuisine Italian


  • 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


  • In a medium sized bowl, add chilled risotto, eggs, Parmesan and 1/2 cup bread crumbs. Stir to incorporate.
  • Preheat cast iron skillet or pan with 1/2 inch Extra Virgin Olive Oil over medium heat.
  • Pour the rest of the bread crumbs on a plate.
  • 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.
  • Transfer the arancini to the bread crumb plate and roll to cover. Place in hot pan, frying on both sides until golden brown.
  • Place on a paper towel lined plate after cooking and sprinkle with salt.
  • 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.