Arancini di Riso

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I only used one egg and put in an extra quarter cup of bread crumbs. I also only fried for 3 minutes. This was my first pan frying attempt... I am totally not scared of it after this.

Once they were done I made a Tomato Cheddar soup and put 4 of the balls in that to serve as a main course. The effect together was absolutely fantastic!

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great, easy recipe for leftover risotto! This is the first thing I've ever fried and they turned out great! I used a plain leftover risotto and added chopped, cooked broccoli and they turned out fabulous! I highly recommend!

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I served this over the weekend to a large crowd. It was a hit - kids and adults alike. Comments for serving at a party:

1. I used plain, parmesan cheese risotto from Giada's cookbook. Made it two nights before the party and put in fridge. I doubled the batch which gave me enough balls to serve a large crowd (30 as appetizer.
2. Night before the party, I assembled and fried the balls per Giada's recipe. I drained them on paper towels, then put them on parchment paper lined cookie sheets covered with foil in the fridge.
3. Reheated the balls just before serving in a 350 degree oven. Once a little cheese oozes from the balls, they are hot.

I used Mozarella cheese for the center, but may try Fontina next time as it will be softer vs. stringy when opened.

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My dad wanted to try the recipe when i still lived at home, and my whole family LOOOOOVED it! Especially me. I love them so much that my father made them for my wedding day. It was a huge hit and i was quite happy about it. I love it, and would recomend it to anyone

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We had made the risotto recipe before, then got the idea for a risotto balls after having them out to dinner once, then I found that the recipe was made into that! It was VERY GOOD! It fried up perfectly, we were able to have some of the risotto balls, and some as just the risotto.

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This recipe was terrific! I made about 200 arancini balls following the recipe, however I deep fried them instead of using a pan in order to keep my counters clean and the fry smell minimal before the party. I followed a suggestion of another reviewer and made the risoto the day before so it would be firm. The only thing I would reccommend doing is rolling them and freezing them unfried. Then all you have to do is take them out and drop them in a deep fryer right before serving.

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My husband and I LOVED these yummy and moist rice balls! I will make them again and again.

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Make these,they are worth the time
would be great for a party

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I made this recipe twice and a big hit both times. My tip is to make the risotto the day before otherwise it will be too soft to form balls and may fall apart during frying. After forming balls put in refrigerator to set. I don't like onions so I cooked the onions as instructed then removed them before I added the other ingredients but the onion flavor was in the butter. Guests loved the gooey mozzarella surprise in the middle. Great recipe!

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I made the risotto with a few modifications and it came out wonderful. A few days later, I made the Aracini Riso and they are YUMMY!!! You must have a sauce to dip these in, it makes ALL the difference. These were like eating mozzarella sticks but 100 times better! These are so good and addicting. Another winner from Giada!