Arancini di Riso

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I was skeptical how this would turn out, but I have to say, it came out awesome. The risotto, just on its own was delicious. I almost felt bad using it for the arancini. I took them to a dinner party and it was the first dish gone. Everyone raved about them. I would recommend this dish to anyone. The only downside is the large mess that was made during the process. It's also a must to make the risotto either the night before or several hours before, otherwise it's quite difficult to get the arancini to hold together.

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A great use of leftover risotto (made from another recipe. I found tubs of marble-sized balls of fresh mozzarella that were the perfect size and melted beautifully. Also, I used panko breading as always, I think it's less prone to getting greasy. Cooked up easily in a little Fry Daddy. Will make this recipe again on those rare times I have leftover risotto.

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Wonderful my family loved it. Can you make this with short grained brown rice?

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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.

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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.

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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.

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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!

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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!!!

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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!

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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!!!!!