Go Back
golden fried rice balls in a wide horizontal shot, one cut open to show a saffron yellow center on a rustic plate with marinara, natural light, shallow depth of field, landscape orientation

Arancini di Riso

Breaded and fried saffron risotto balls filled with ragù and peas.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked saffron risotto cooled
  • 1/2 cup meat ragù
  • 1/4 cup peas
  • 2 eggs beaten
  • 1.5 cups breadcrumbs
  • 1/2 cup flour
  • 2 cups vegetable oil for frying

Method
 

  1. Take a handful of cold risotto and form a hollow in the center.
  2. Spoon in a little ragù and a few peas, then seal into a ball.
  3. Roll each ball in flour, then egg, then breadcrumbs.
  4. Heat the oil to 350 degrees F in a deep pot.
  5. Fry the arancini 4 to 5 minutes, until evenly golden and crisp.
  6. Drain on paper towels and let rest 5 minutes before serving.

Notes

Wet your hands while shaping so the rice doesn't stick.