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The BEST way to use leftover risotto. Melty mozzarella center, savory seasoned rice, all wrapped in a crusty breadcrumb coat.
Traditionally these are deep fried, but that just seems like a pain and a waste of oil. You can certainly do it that way too and it will taste great, but if you want to ease up on the fried foods and make less of a mess… These are much more convenient and still taste awesome.
Baked Arancini
Ingredients
- 2 cups leftover risotto
- 1 cup plain bread crumbs
- 3 eggs
- 1 cup flour
- ¼ 8 oz mozzarella ball cut into ¾” cubes
- ¼ tsp Cayenne pepper
- 1 tsp Italian seasoning
- Marinara for serving
Instructions
- Preheat oven to 350 degrees F.
- Set out 2 plates or shallow bowls for the flour and breadcrumbs. Mix cayenne and Italian seasoning into breadcrumbs. Whisk 2 eggs into a bowl.
- Line a baking sheet with parchment.
- Mix 1 egg into cold risotto.
- Scoop enough risotto to make 1 ½” size balls.
- Flatten into disc shape and place cheese cube in middle. Shape ball around cheese cube till sealed.
- Roll ball into flour, eggs, and then breadcrumbs. Place on parchment lined sheet. Repeat.
- Optional: spray with olive oil spray.
- Bake 20 – 25 minutes.
- Serve with marinara.
