Rating 5 5 (1 reviews) Add rating
5 1
Region Italy
Categories Starters
Tags Tapas, Mezes & Antipasti
Servings: 4
Preperation time: 15 minutes.
Cooking time: 30 minutes.
Recipe by:

Delicious Italian risotto balls made in the oven; what a way to use your left over risotto!


The ingredients for arancini:

  • 150 gram risotto;
    Note! Quantities below are for 2 portions.
    • 150 gram risotto rice;
    • 1 shallot;
    • 1 liter chicken stock;
    • 30 milliliter white wine;
    • 25 gram butter;
    • 50 gram Parmigiano-Reggiano; grated
  • 125 gram mozzarella; in cubes
  • 100 gram flour;
  • 1 egg; beaten
  • 80 gram Parmigiano-Reggiano; grated

How to make arancini?

  1. Prepare the risotto.
    1. Add the butter to the pan.
    2. Lightly fry the shallot in the pan until translucent.
    3. Add the white wine
    4. Let it briefly reduce.
    5. Add part of the chicken stock to the pan.
    6. Let it reduce and repeat these 2 steps untill the risotto rice is cooked.
    7. Add the Parmigiano-Reggiano
    8. Your dish is ready, enjoy!
  2. Let it cool down.
  3. Preheat the oven at 180°C.
  4. Roll the risotto into small balls.
  5. Insert the mozzarella into each ball.
  6. Roll through the flour.
  7. Roll through the egg.
  8. Roll through the Parmigiano-Reggiano.
  9. Bake in the oven for 30 minutes.
  10. Your dish is ready, enjoy!

More about the ingredients used:

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