Food Network
Home> Recipes> Italian>
Arancini di Riso Recipe

Arancini di Riso

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Risotto Cravings

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (76)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 76

Showing 1-10 of 76

Sort by:

Newest

  • on March 23, 2012

    Flag

    Another excellent recipe from Giada. I followed her recipe as given but used one half Italian bread crumbs and one half Panko crumbs; gave them a very crispy coating. I also made the risotto the day before and I think that made it easier to make the next day. Too, I made the balls in the morning, coated each and set each one on a cookie cooling rack and refrigerated them until late afternoon. I fried them in a 12 in. non-stick pan with enough Canola oil to cover them almost halfway. (Yes, wetting the hands made for easy forming. Set each on paper towels then transferred them to the oven to keep warm; about 275 degrees; that way they were done and I did not have to fry, etc. when guests arrived. Yes, any cheese of choice would work; a definite do again recipe!
    Ginny K.C from Wauwatosa, Wi.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 10, 2012

    Flag

    I followed this recipe precisely. Not my first time making risotto, but my first time making rice balls. I formed the balls, put them back in the fridge, then pulled them out to fry them up. I used the right amount of oil, and used a cube of bread to check the temp. I added 6 balls to my 6 quart dutch oven, and within a couple minutes they completely came undone. I now have loose risotto and melted cheese in a large pot of hot oil. Really scratching my head as to what went wrong here.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 15, 2011

    Flag

    Great appetizer recipe. I left the mushrooms out and refrigerated the risotto overnight. I used all the risotto to make the balls adjusting the breadcrumbs (I used Panko with Italian seasoning added, egg and Parmesan.This made about 45 balls. I formed them into balls and refrigerated them again before proceeding with breading and frying them. They do freeze beautifully - just reheat at 350 about 15 minutes. Loved the idea another reviewer had of using butternut squash risotto. Can't wait to try that! Any risotto recipe would work, this technique is terrific.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2011

    Flag

    I have made these many times, with all different types of risotto. All are wonderful! My husband and 10 year old daughter love them! I have used different types of cheeses, whatever I have handy is used. These freeze wonderfully! I make large batches of the risotto and make the balls the next day. I do think letting a night go by makes it easier to make the balls. I then freeze the ones we don't need with wax paper separating the layers so I can pull out as many as I need. I am making a batch tonight that have been frozen for about a month. I don't fry them until I actually need them. Awesome!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 12, 2011

    Flag

    This is a great recipe. I made a regular risotto and added tons of grated cheese. I tweeked the riceball part by following a more traditional italian family recipe. In the center of the riceball place a cube of mozzerella and a teaspoon of meatsauce and peas......delish!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2010

    Flag

    Delicious! I had made a butternut squash risotto and used the left overs for the arancini, with gruyere cheese inside- my family raved! Maybe I'll make a dipping tomatoe sauce the next time... great recipe for left over risotto!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 31, 2010

    Flag

    I made Giada's recipe for risotto over the weekend followed by her rice ball recipe the next day with the leftover risotto. These rice balls were out of this world!!! My family gave me a 10+ on this one and I followed her recipe exactly as stated. Awesome!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 03, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 21, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 8 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.