Leftover risotto is good, but you know what’s better? Leftover risotto formed into little balls, stuffed with mozzarella cheese, rolled in panko crumbs, and baked into a crispy, melty treat. It’s so easy to give these leftovers a delicious makeover.
Ingredients: leftover risotto, mozzarella cheese (cubed), panko bread crumbs, fork beaten egg, olive oil spray
Recipe:
- Take a small bunch of risotto in your clean hands, put a cube of mozzarella in the center, and form into a golf ball shape.
- Brush fork beaten egg on the risotto ball (or dip in egg) and roll in crispy panko (Japanese bread crumbs). Spray lightly with olive oil.
- Bake in the oven at 400 degrees for 20-30 minutes, until golden brown.
- Enjoy plain or with a side of marinara sauce.
These aren’t healthy – but they’re delicious and you could serve them as an appetizer before a healthy meal or a side dish – perfect for little kid hands. Arancini are not an every day food, so enjoy them as part of a healthy balanced diet.
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| Take risotto and cubes of mozzarella cheese |
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| Fit a cube of mozzarella into the risotto, cover with more rice and shape into a golf ball |
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| Cover the risotto with egg |
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| Roll in panko crumbs |
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| Bake until melty and crispy |
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| Enjoy a yummy forkful |
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Caroline is a freelance writer, nutrition communication consultant, and counselor with a holistic approach to healthy living. 
Oh my heavens, this sounds divine!! Patty would LOVE this – and me too obvi 🙂 XO
Rice Balls are all the rage in the North End. You should just come over and make them.
Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.