Baked Arancini (with Porta del Vento wine)
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Arancini is a fantastic way to use up leftover risotto. Better yet, make extra risotto and plan to make Arancini the next day. It's a great aperitivo nibble with a glass of Sicilian wine.
  • 3 cups leftover risotto (however much you have really but you want at least 2 to 3 cups to make it worth it!)
  • 1 egg
  • ½ cup panko (optional if needed for base risotto)
  • ½ to 1 cup fine semolina flour
  • 2 cups panko (plus or minus) for rolling
  • 3 tablespoons olive oil
  1. Preheat oven to 375F/190C.
  2. Line a baking sheet with parchment paper, set aside.
  3. Place leftover risotto in a large bowl.
  4. (Depending on how moist your risotto is, you might need to add an egg and flour or not. I make my risotto fairly creamy and moist so I do not do the following step.)
  5. Test: grab a golf ball-ish sized amount and form it into a ball. If it holds together well you’re set. If the risotto is drier and does not hold together take the following step:
  6. Mix the egg with a fork then pour over the risotto; mix with a spoon or your hands to combine well. Try forming a ball. If it holds together, great. If not, mix in some panko a small amount at a time and retest.
  7. In a bowl, mix 2 cups of panko with olive oil. Take care to mix well so all the panko is covered. This step helps the arancini get golden brown when baking.
  8. With an ice cream scooper (or hands) make the arancini balls, placing each on a plate until finished.
  9. Roll the balls in the semolina flour, then the egg, then roll in the panko; place on the baking sheet.
  10. Bake for 20 minutes or until golden brown. Pour yourself a glass of Sicilian while you are waiting. Cool on a wire rack then indulge.
  11. Optional stuffing: In a small bowl combine about ½ cup grated mozzarella or your favorite cheese with ¼ cup finely diced prosciutto. Form the arancini balls then with your thumb, make an indentation and fill it with a teaspoon of the cheese/meat mixture, then close the ball up. Proceed to roll in semolina flour, egg and panko.
The risotto I used had leeks, broccoli cut into small pieces and mixed wild mushrooms all sauteed together. I stirred them into the risotto at the end of cooking, along with creamy goat and parmesan cheese.
Arancini can be eaten alone or served with any type of sauce. Here I served them with a roasted tomato, red bell pepper pesto sauce.
Recipe by Savor the Harvest at