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Arancini di Riso Risotto

IngredientsBread, Cheese, Rice
Menu PartAppetizer/Small Plate
Cuisine TypeItalian
uiuc aracini di riso

Source: UIUC, Champaign, Ill.

Use fresh or leftover risotto to make delicious arancini. They key to this dish is a flavorful risotto base and proper frying technique.


1 pan Rice Risotto
2 2/3 tbsp. panko bread crumbs
1 1/2 oz. frying oil

Rice Risotto – Yield 1 pan

4 oz. unsalted butter
1 lb. 4 oz. diced yellow onion
2 5/8 tsp. minced garlic
2 cups Chablis wine
4 oz. vegetarian soup base
1 1/4 gal. water
2 lb. 8 oz. Arborio rice
8 oz. grated parmesan cheese


  1. Preheat deep fryer to 325°F.
  2. Spread risotto evenly onto sheet tray. Blast chill 20 to 25 minutes, until cooled.
  3. Form balls using 12 ounce scoop.
  4. Coat evenly with panko breadcrumbs.
  5. Deep fry until golden brown or internal temperature reaches 145°F.

Rice Risotto

  1. Melt butter in kettle. Add onions and garlic. Sauté 4 minutes.
  2. Add rice to kettle. Stir well to coat rice with butter.
  3. Cook rice about 5 minutes, stirring often. Add white wine.
  4. Add water/base in batches (1/4 of liquid at a time) cooking on low, stirring frequently. Allow rice to absorb liquid before adding next batch. Do until all liquid is cooked into risotto, approximately 20 minutes.
  5. Add 2/3 parmesan to risotto, gently stirring to mix well. Place risotto mixture in pan, garnish with parmesan cheese.

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