Leftover risotto may be less creamy the next day, but it is perfect for making arancini. The cold rice is firm enough to shape and develops a golden crust with a soft centre once breaded.
We serve these Italian rice balls with green tomato and basil confit. Its fresh, sweet and savoury flavour cuts through the crisp coating. This makes arancini ideal when you want to serve something warm with drinks.
- Serves: 4 as a snack
- Total time: approximately 40 minutes
- Difficulty: medium
- Occasion: drinks, a starter or a celebratory meal made from leftovers
Ingredients for arancini with green tomato confit
For the arancini
- 500 g cold, fully chilled risotto
- 75 g flour
- salt and freshly ground pepper
- 2 eggs
- 100 g breadcrumbs or panko
- enough neutral frying oil, following the instructions for your deep-fat fryer or pan
To serve
- 1 jar of green tomato and basil confit
- fresh basil, optional
Allergens: this recipe contains gluten and egg. The risotto, breadcrumbs and confit may contain additional allergens, including milk depending on the risotto. Always check the label on packaged products if you need to consider an allergy or intolerance.
Method
- Chill the risotto completely. Use risotto that was cooled quickly after the original meal and stored in the fridge. Work with cold rice; warm risotto is too soft to shape properly.
- Shape even balls. Lightly dampen your hands and roll compact balls about the size of a walnut. Press just firmly enough for them to hold together. Place them on a plate.
- Set up a breading station. Put the flour with a pinch of salt and pepper in the first bowl, beaten eggs in the second and breadcrumbs in the third.
- Coat carefully. Roll each ball first in flour, then in egg and finally in breadcrumbs. Make sure the whole surface is covered; bare patches can split open during frying.
- Heat the oil safely. Preferably use a deep-fat fryer and follow its instructions. If you use a pan, choose a stable, high-sided pan, never fill it too high, keep a suitable lid nearby and never leave hot oil unattended.
- Fry in small batches. Carefully lower a few arancini at a time into the hot oil. Fry until golden all over and piping hot in the centre. You can cut open the first cold arancino to check the timing.
- Drain and serve. Lift the arancini from the oil with a slotted spoon and drain briefly on kitchen paper. Serve warm with the green tomato confit.
How to get the recipe just right
The risotto must be cold and firm
As it cools, the starch binds the rice. If your risotto is still very loose, make smaller balls and chill them again after shaping before you add the coating.
Use one dry hand and one wet hand
Use one hand for the flour and breadcrumbs and the other for the egg. This keeps the coating even and stops your fingers becoming covered in thick clumps of breadcrumbs.
Do not overcrowd the oil
Adding too many cold arancini at once lowers the temperature. The crust then absorbs more oil and becomes less crisp. Fry in small batches and allow the oil to return to temperature between them.
Variations that also work well
- Press a small cube of mozzarella into the centre and enclose it completely with the rice.
- Mix finely chopped parsley or lemon zest through the breadcrumbs for extra flavour.
- Make smaller balls for drinks and slightly larger ones for a starter.
- Serve with tomato sauce or basil pesto if you are not using green tomato confit.
Preparing ahead and storing
Only use leftover risotto that was cooled quickly after cooking, kept chilled and still looks and smells fresh. Do not leave cooked rice at room temperature for long periods.
You can keep the shaped, breaded balls covered in the fridge for a few hours and fry them just before serving. Fried arancini are crispest straight away; cool any leftovers quickly and reheat them thoroughly in the oven.
How to serve and style the dish
Serve on a shallow platter
Arrange the arancini in one loose layer or make a small stack no more than two high. This keeps the crust visible and makes them easy to pick up.
Give the dip its own place
Put the confit in a shallow bowl at the side. Confit beneath the arancini quickly softens the crust.
Keep the garnish functional
A few small basil leaves echo the flavour of the confit. This golden-brown dish needs nothing more.
Use small napkins
Arancini are eaten by hand and can release a little oil. Attractive small napkins beside the platter are practical and complete the table for drinks.
Browse platters for warm snacks and give the arancini enough room to stay crisp.
Frequently asked questions
Which risotto is suitable for arancini?
A creamy risotto made with short-grain rice works well, as long as it is completely cold and firm. Very runny risotto is harder to shape.
Why are my arancini falling apart?
The risotto may be too warm or loose, the balls may not have been shaped firmly enough, or the coating may be incomplete. Chill thoroughly and cover every ball all over.
Can I bake arancini in the oven?
Yes, as an alternative, but the colour and crust will differ from deep-fried arancini. Brush or spray them lightly with oil and follow a reliable oven recipe until they are golden and piping hot throughout.
Can I make arancini ahead?
You can shape and bread them ahead and keep them chilled for a few hours. Fry them as close to serving as possible for the best crust.
A small dish with a warm, inviting feel
Turning leftover risotto into arancini gives you something to look forward to the next day. The crisp outside, soft rice and fresh tomato confit provide just enough contrast in every mouthful.
