Arancini di Riso is an Italian dish used with leftover Risotto. We stuffed the Risotto with Mozzarella, breaded it, and fried it. This is such a delicious appetizer!
If you’re not familiar with Arancini di Riso, let me explain a little bit more about it.
Arancini means small orange in Italian, hence the round shape of this, and it’s a typical recipe from Sicily. However in Rome Arancini is called Suppli di Riso and is made into an oval shape.
The Arancini usually are made with Arborio or Carnaroli rice, minced beef, tomato sauce, green peas, mozzarella cheese, and breadcrumbs. But you can put your own spin on this, like I did with this recipe! 🙂
In Italy any leftover Risotto will be transformed into Arancini. Trust me this is true comfort food!
Figure using about a cup of cooked Risotto for each serving, if you’re eating it as a meal. Or this amount would be perfect as an appetizer for two. 🙂
Use about a Tablespoon of shredded Mozzarella to stuff into the center of the Risotto. You could also use a mix of provolone, fontina, or parmesan cheese instead of Mozzarella.
After the Cheese is stuffed into the center of the ball, simply roll it in breadcrumbs.
You could substitute with Gluten Free breadcrumbs too if needed.
This is a delicious snack, appetizer, or full meal if you are going to eat more than two!
In America it’s popular to pair Arancini with Marinara Sauce. But in Italy we eat without the sauce. It’s totally up to you!
We hope you love this recipe as much as we did!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Arancini di Riso
- Prep Time: 10
- Cook Time: 4
- Total Time: 14 minutes
- Yield: 2
- Cuisine: Italian
- 1 cup cooked Arborio or Carnaroli Risotto (refrigerated for at least an hour)
- 2 oz chopped or shredded Mozzarella Cheese (you can substitute with provolone, fontina, or parmesan)
- 1/2 cup Breadcrumbs
- Canola or Vegetable Oil for frying
- Heat deep fryer filled with oil to 350 degrees
- Divide cooked Risotto into 4 balls
- Make a hole in the center of each and divide Mozzarella evenly into each one, then seal up the ball
- Roll each ball into breadcrumbs
- Add to hot oil
- Cook 3-4 minutes or until golden crispy on the outside
- This makes approximately four Arancini of 4 oz each.
- If you don’t have a deep fryer you can use a saucepan filled with enough oil to cover the Arancini while frying.