Tasty Arancini, aka Fried Risotto Balls Recipe

Tasty Arancini, aka Fried Risotto Balls

Basic Savory Arancini:


  • 2 cups leftover risotto (1-2 days in the fridge)
  • 1/2 cup bread crumbs (any variety)
  • 1-2 Tbsp nutritional yeast

for frying:


  • sunflower oil, enough to fill a small pot so that you can submerge the balls. I filled conservatively about 1 1/2-2 inches of fry oil.

A few tools:


  • Paper towel lined tray or plate
  • Parchment paper lines plate or tray


  1. Set up your dipping bowls for the coating. I made things really simple and just blended my nutritional yeast and bread crumbs in one bowl.
  2. Pull your chilled risotto from the fridge. Start forming balls with your hands. Yes things get a little messy. You can wear gloves if you want, but what is the fun in that?
  3. Dredge the balls through the crumbs, coating very well on all sides. Place coated balls on the parchment lines tray. Repeat process until all risotto is used up.
  4. Optional: place the balls in the fridge to chill for a half hour (do this if your balls seem to be a bit crumbly or falling apart.
  5. Start heating your oil in a pot. I did high heat for about 2 minutes then reduced to medium and starting adding balls. Allow 2-3 minutes in the pan for each ball. Turn gently to evenly fry all sides.
  6. Remove balls from oil with a slotted spoon. Place on a paper towel lined plate. Repeat cooking until all balls are done.

healthyhappylife-comRecipe from HealthyHappyLife.com

These famous golden balls, a classic Italian recipe, are the reason why it is always ok to make “too much” risotto. This traditional dish uses “next day” risotto, a few simple coating ingredients and optional fillings. But the classic recipe is not vegan, with its egg was coating and such.

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