You can use any risotto you like. Here we’ve used our squash and pancetta risotto. Then chill it in the fridge and roll it into these little rice balls or arancini.
Arancini is Italian street food at it’s best – creamy risotto balls held together by gooey mozzarella and rolled in crunchy breadcrumbs.
You could serve the risotto for the grown ups and the arancini for smaller diners who will love these fun ball shaped treats.
Summary
Prep: 30 minutes if making risotto
Cooking: 20 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 9 Arancini rice balls
What is arancini?
Arancini is named after the fruit its said to resemble in Italy, little oranges.
Originally hailing from the sunny island of Sicily, this much loved traditional street food is said to be the Italian equivalent of a sandwich.
Recipes in Italy vary from region to region – in some areas arancini is made with leftover saffron risotto, and in other areas arancini is made with long grain rice that is allowed to cool for a lengthy period of time.
Whichever method you choose, you can always be creative with the filling – little ones will love the fun shape and crunchy texture enough not to notice a few hidden veggies that have made their way in.
Ingredients
- 2 bowls of your risotto of choice (see our squash and pancetta risotto)
- 70 grams mozzarella cheese, grated
- 100 grams fine breadcrumbs
- 50 grams plain flour
- 2 eggs, lightly beaten
Instructions
To turn the risotto into little arancini rice balls first chill your risotto in the fridge for several hours or overnight.
This recipe is based on the quantities used in our squash and pancetta risotto which gives 2 bowls of risotto.
- Preheat the oven to 180°C.
- Remove your leftover risotto from the fridge and stir in the 70 grams of grated mozzarella cheese.
- Set out 3 shallow bowls: one with the flour, the other with the beaten eggs, and the third with the fine breadcrumbs. If your breadcrumbs are lumpy blend them quickly in a food processor.
- Roll the risotto and mozzarella mix into balls the size of a golf ball using your hands.
- Roll them in the flour and then in beaten eggs, shaking off the excess. Finally roll them in the breadcrumbs until completely coated.
- Place the risotto balls in an oiled baking dish and spray the tops with an olive oil spray. Bake in a preheated oven for 20-25 minutes, or until crunchy and golden.
- You can also shallow fry these rice balls in a frying pan with a tablespoon of olive oil if you prefer, just do so on a low heat and make sure all sides are cooked.
Arancini rice balls – our step by step guide:
Prepare the risotto
Cook your preferred risotto. We have used our Squash and pancetta risotto that you can find here.
Allow the risotto to cool in the fridge for two hours to overnight.
Cooling the risotto will help it achieve a stickier consistency, which is what will hold your risotto balls together.
Prepare the coating
Put the breadcrumbs, flour and eggs in three separate shallow bowls.
Preheat the oven to 180°C.
Add the mozzarella
Take your risotto out of the fridge and stir in the grated mozzarella cheese.
Roll into rice balls
Roll the risotto mix into balls the size of golf balls using your hands. Compact the balls in your hands.
Start with the flour
Dip your risotto ball into the flour. Roll it around to coat it.
Next go to the egg
Next dip it into the beaten egg. Shake any excess off.
And finally the breadcrumbs
Roll your risotto ball in breadcrumbs until fully coated.
Cook the rice balls
Put them in an oiled baking dish and spray with olive oil spray.
Cook in the oven on 180°C for 25 minutes, or until the risotto balls are golden and crunchy!
Serve with some tomato salsa or on their own:
These crunchy and healthy risotto balls even work as a packed lunch
Arancini rice balls
Ingredients
- 2 bowls risotto of choice
- 70 grams mozzarella cheese grated
- 100 grams breadcrumbs fine
- 50 grams plain flour
- 2 eggs lightly beaten
Instructions
-
Chill your chosen risotto for 2 hours or overnight before starting.
-
Preheat the oven to 180°C.
-
Remove your leftover risotto from the fridge and stir in the 70 grams of grated mozzarella cheese.
-
Set out 3 shallow bowls: one with the flour, the other with the beaten eggs, and the third with the fine breadcrumbs. If your breadcrumbs are lumpy blend them quickly in a food processor.
-
Roll the risotto and mozzarella mix into balls the size of a golf ball using your hands.
-
Roll them in the flour and then in beaten eggs, shaking off the excess. Finally roll them in the breadcrumbs until completely coated.
-
Place the risotto balls in an oiled baking dish and spray the tops with an olive oil spray. Bake in a preheated oven for 20-25 minutes, or until crunchy and golden.
-
You can also shallow fry these rice balls in a frying pan with a tablespoon of olive oil if you prefer, just do so on a low heat and make sure all sides are cooked.
