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Arancini di Riso Recipe

Arancini di Riso

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 41-50 of 79

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  • on February 26, 2006

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    This is a perfect and delicious way to get rid of left-over risotto..

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  • on February 14, 2006

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    I've used other recipes but this one was great. I have made them several times and always get rave reviews from my guests.

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  • on February 10, 2006

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    Worth the wait!

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  • on February 09, 2006

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    i want to make risotto again just so that i can fry them up the next day. my boyfriend is from spain and i look forward to experimenting with fried paella balls! mmm...

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  • on January 22, 2006

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    I'd watched this episode and decided to try making Arancini, since reheated risotto is never that great. It's almost better than the straight risotto! I decided to pay-fry the risotto balls in just a few tablespoons of olive oil in a non-stick skillet rather than 3" of oil as she suggests--it worked well and I'm sure they were less oily as a result. I served them with warm marinara sauce for dipping and made a meal of it. I do suggest using her recipe, since the mushrooms & peas add depth & flavor to the Arancini. Delicious!!!

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  • on December 24, 2005

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    I used a different base risotto recipe, but mostly followed the recipe for the risotto balls.

    A couple notes:

    1. I substituted panko bread crumbs for regular ones, and it came out great -- very crispy and flaky.

    2. The frying times were too long for me. My oil temperature was right on, but it only took a minute or two for the balls to brown. However, the mozarella in the middle hadn't melted yet.

    3. These are _great_ reheated! I just stuck them in a 350 degree oven for about 20 minutes. They crisped right up and got nice and melty in the middle.

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  • on November 17, 2005

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    I loved it!!!

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  • on October 24, 2005

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    This is a great way to use those risotto left overs, but you definitely have to eat it fresh and hot! I love the cheese when it ooozes from the middle. I only wish it tasted great after refrigeration.

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  • on October 17, 2005

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    I really enjoyed adding a twist to my families rendition of Risotto. Try and I think you'll agree!

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  • on October 09, 2005

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    I suggest you try this with leftover mushroom or plain risotto (although I'll admit to saving the recipe as "fried risotto balls" or I'd never find it again!!. It was easy, if messy, to prepare and oh so good with melted mozarella oozing out of the center when they were done. They are so good and resolved my what-to-do-with-leftover-risotto problem. Tuck this recipe away for this winter and you won't be disappointed.

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