Proper Crispy Arancini (The Best Way to Use Leftover Risotto)

Got leftover risotto? Turn it into crispy, golden arancini with a molten mozzarella centre. In this recipe, I'll show you how to make proper crispy arancini with a light, crunchy coating and perfectly melted cheese inside. They're perfect as a starter, snack or a great way to transform leftover risotto into something even better.

Proper Crispy Arancini (The Best Way to Use Leftover Risotto)

Crispy Arancini

Serves 4

500g cold leftover risotto

1 mozzarella ball, cut into 16 cubes

100g plain (all-purpose) flour

2 eggs, beaten

150g breadcrumbs

Neutral oil, for deep frying

Place the cold risotto into a bowl. Using damp hands, take a generous spoonful of the mixture and flatten it slightly in the palm of your hand.

Place a cube of mozzarella in the centre, then wrap the risotto around it, rolling it into a ball roughly the size of a golf ball. Repeat until all of the mixture has been used.

Prepare three shallow bowls: one with the flour, one with the beaten eggs and one with the breadcrumbs.

Coat each risotto ball in the flour, shaking off any excess, then dip into the beaten egg before rolling in the breadcrumbs until evenly coated.

For an extra crisp coating, repeat the egg and breadcrumb stages a second time.

Heat the oil in a deep saucepan or fryer to 170°C to 180°C 

Carefully lower the arancini into the hot oil in batches and cook for 3–4 minutes, turning occasionally, until crisp, golden brown and heated through.

Lift out using a slotted spoon and drain on a wire rack or kitchen paper.

Serve immediately while the mozzarella is still deliciously melty.