Turn leftover risotto or sticky rice into golden, crispy Italian rice balls with gooey cheese centres (officially called arancini). Perfect for lunchboxes, snacks or appetizers.
Risotto may take a little time and patience to make from scratch, but the leftovers are worth their weight in gold. Turn cold, starchy rice into crispy, cheesy arancini—fried Italian rice balls with a deliciously gooey centre. No leftover risotto? No problem. A packet of instant risotto, prepared according to the package directions and cooled completely, works just as well. You can also use leftover short-grain, starchy rice, provided it’s sticky enough to hold together. Shaped around a chunk of cheese, coated in panko crumbs and fried, these little bites are perfect for lunchboxes or after-school snacks.
Make them ahead and refrigerate, then reheat until piping hot before serving, or pack them chilled in an insulated lunch bag with an ice pack.
Ingredients
- Meltable cheese, such as mozzarella or Havarti
- Cold leftover risotto, cooled instant risotto or sticky, cooked short-grain rice
- 1–2 eggs, beaten
- Panko or dry breadcrumbs
- Canola oil, for cooking
- Tomato or marinara sauce, for dipping
Directions
- Cut cheese into ½-inch cubes. Using cold risotto or sticky rice, shape a small handful around each cube of cheese, forming a compact ball. If the rice is too loose to hold its shape, mix in a little beaten egg to help bind it.
- Beat 1–2 eggs in a shallow bowl with a fork. Place breadcrumbs in a separate shallow bowl.
- Heat about 1–2 inches of canola oil in a deep, sturdy pan to 350°F.
- Roll each rice ball in beaten egg, then in panko or breadcrumbs, pressing gently to coat.
- Carefully lower rice balls into hot oil in batches, without overcrowding the pan. Cook, turning as needed, until crisp and golden all over and heated through.
- Transfer to a paper towel-lined plate to drain. Serve warm with marinara sauce for dipping, or cool promptly and refrigerate for later.
Makes approximately 12 egg-sized arancini, depending on the amount of rice used.
Originally published in ParentsCanada magazine, April 2014. Updated November 2026.
