Risotto balls recipes

These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Easy Arancini AKA Risotto Balls(Made with leftover risotto) What you need: 1 cup of Cooked risotto or however much you have leftover Mozzarella pearls or any other cheese of your liking! Bread crum…

Arancini are Italian rice balls made with risotto. They have an incredibly crispy texture on the outside and perfectly creamy filling inside!

These mini mushroom arancini are a little work - easy work though - but super tasty & impressive. Upscale comfort food, perfect for a party!

This Arancini (Italian Rice Balls) recipe is pure appetizer perfection. Lightly fried to golden perfection. We love filling them with good-quality prosciutto and mozzarella. Small peas and meat sauce are a popular filling, too. These are perfect by themselves, but they are great with marinara for dipping, too. Pure deliciousness! Be sure to read the NOTE below!

These delicious rice balls are easy to make and better for you because they are not fried in oil. Add it to your leftover rice recipes for a meal or snack.

Arancini balls make a great side dish or appetizer. They are filled w/ rice & cheese and fried until crisp. Ready in less than 30 minutes.

This D$Giada de Laurentiis arancini di riso recipe or you may want to call it fried and stuffed rice balls is a good reason to make an extra batch of her basic risotto on purpose each time you cook it! Whether you will use mushroom risotto with peas leftovers or Giada artichoke risotto any of these will make your stuffed rice balls so delicious.

Arancini (Italian Rice Balls) is a dish made from rice filled with fillings such as meat then coated in breadcrumbs and fried to perfection.

These incredible little Italian Rice Balls are loaded with cheese and make perfect party treats! Loaded with plenty of cheese and tender risotto these crispy little balls of flavor are best freshly fried but best of all they are just as good made ahead and baked!