How can you make a delicious risotto even more delicious?  Make the leftovers into arancini.  Arancini are delicious fried balls of risotto, often stuffed with cheese and served with tomato sauce.  I made them tonight with a delicata squash risotto that I took to the Thanksgiving dinner that my husband I attended.  I stuffed them with crumbled blue cheese and hazelnuts and served them alongside cedar-planked salmon and roasted broccoli. 





A fabulous way to use leftover risotto. Serve as a side or with a green salad for lunch or a light dinner.
Servings: 4


  • 2 cups leftover risotto I used delicata and apple risotto, but this works well with mushroom risotto, risotto milanase, or any vegetable risotto.
  • 1-2 oz cheese I used Maytag blue cheese combined with some toasted hazelnuts, since those were the toppings for the delicata squash risotto, but mozzarella or fontina work especially well.
  • 1 egg beaten and seasoned with salt and pepper.
  • 1 1/2 cups breadcrumbs I like to use a combination of traditional homemade breadcrumbs and panko breadcrumbs.
  • salt and pepper
  • ~1/2 cup olive canola, or grapeseed oil for frying


  • Form leftover risotto into balls ~2 inches in diameter. When forming balls, place a small piece of cheese into the center of the ball.
  • Refrigerate risotto balls for at least 30 minutes prior to cooking.
  • When you are ready to cook the arancini, place breadcrumbs on a large plate and season with salt and pepper.
  • Dip arancini into egg, and then roll in breadcrumbs to coat.
  • Heat oil in a cast iron skillet or frying pan on medium heat until a breadcrumb dropped into the oil immediately floats to the surface.
  • Fry arancini, turning to cook all sides until heated through and golden brown, ~3 minutes.
  • Drain on paper towels and serve immediately.

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