Clara Le.


Published on
Cover Image for Arancini


  • risotto leftovers
  • 1–3 egg, beaten
  • bread crumbs
  • flour
  • oil


  1. Shape risotto leftovers into tight balls. It is also possible to fill them with cheese (or anything you want).
  2. Cover them in flour, egg and bread crumbs, in that order. Keep them aside.
  3. Heat 1 cm of neutral oil. Fry the coated risotto balls for around 3 min, turning them around until golden.

Link to original recipe