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Arancini balls are a clever and indulgent way to use up leftover risotto rice. Traditionally Arancini are a deep-frying food, but I decided to make them baked as are healthier and perfect for baby and kids. When I turn the risotto into arancini I put a small cube of mozzarella in the center. The melty mozzarella cheese in the middle made the arancini extra special!


(I made 12 Arancini)

  • Leftover risotto (I had approximately 150g of my butternut squash risotto)*

  • 100g all purpose flour

  • 12 cubes mozzarella cheese or cheddar cheese (approximately 1.5 cm)

  • 150g water

  • 100g breadcrumbs

  • Olive oil

*Just make sure your risotto is made with an Italian variety of rice (like Arborio or Carnaroli) that has the correct starches to produces a creamy texture when cooked.


  1. In a bowl mix the sieved flour and the water until completely combined.

  2. Place the breadcrumbs in a separate bowl.

  3. Scoop 2 tbsps of risotto and shape into balls. Push each ball flat and place a cube of mozzarella in the middle, then bring up the edges of the arancini to create a ball.

  4. Working in batches, dip the balls into the flour mixture and then in the breadcrumbs.

  5. Place on a baking tray lined with baking paper, spray with olive oil and bake in the oven at 180°for 25-30 mins, turning after 15 mins, until golden.

  6. Leave to cool for 5 mins and serve!

  7. Enjoy


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