Arancini, also known as Italian rice balls, is a great way to use leftover vegetable, cheese or meat-based risotto – a quick and easy variation of a delicious, but elaborate Sicilian recipe.

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  • Category Title Appetizer

  • Cuisne Type Italian

  • Level Simple

Recipe By: Delallo



  • Pour bread crumbs into a medium bowl. In a separate bowl, beat the 2 eggs, adding a pinch of salt.
  • Mix the leftover risotto with the Parmigiano. Wet your hands and take three tablespoons of risotto and form into a ball with your hands. Then press a cube of the cheese into the ball. Roll the ball in the beaten eggs and then pass it over the bread crumbs.
  • After you have prepared all of the balls (arancini) in this way, fry them in a large skillet, in 1 inch of vegetable oil, turning until they are brown on all sides. Remove from pan and dry them on paper towels. Serve very hot with a side of tomato basil sauce.
  • A nice variation is called riso al salto. Using the same amount of leftover risotto, but add one egg to the mix, and form into flat patties. Fry them in a nonstick pan with a little olive oil. Make them nice and brown on both sides and serve them at once. They are delicious served with a salad.

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