Arancini di riso

A couple days ago I came home and surveyed the fridge and pantry. There was not a whole lot there, as it was almost time to go grocery shopping, but I didn’t feel like cooking one of our lazy day frozen pizzas. However, I realized I had everything I needed to make risotto alla milanese. I love it when I can cook something with a fancy sounding name using stuff that’s left around; it’s just saffron risotto. Mario Batali’s recipe is a pretty good one, and this is not a bad recipe to start with if you’ve never made risotto before. To get the most color and flavor out of your saffron, crush the threads before using, and soak them in hot water for 20-30 minutes before adding to the recipe. The uncrushed threads look nice in the finished dish, but I think they are a waste of the spice. Before I started crushing the threads and pre-soaking, I was always disappointed with the overall color and flavor of my saffron cooking.

Today, we had some risotto left. So I made arancini di riso. (I admit this was part of my original plan all along). The name means “little oranges of rice,” and that is kind of what they look like. These are breaded, fried balls of risotto, stuffed with gooey, melty mozzarella. I didn’t feel like getting out all the stuff to deep fry, so I made baked arancini, and they were almost as good as the fried ones.

The method: take two cups chilled, leftover risotto. Mix in two beaten eggs. Roll the mixture into ping pong ball sized balls, and press a 1/2 inch cube of mozarella into the center of each one, sealing up the risotto around the cheese.  Roll each ball in some seasoned bread crumbs, then place on a cookie sheet in the fridge to chill and firm up while the oven preheats to 425ºF. Lightly drizzle with olive oil, and bake for 25 minutes. Serve with marinara sauce for dipping.

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One Comment on “Arancini di riso”


  1. […] ratatouille and also arancini (using the leftover Risotto Milanese) building off of a random recipe I found online. Both of these are actually quite easy to make. However, instead of deep frying the […]


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