I have long been a lover of arancini, but I hate deep-frying foods. Not just because of the health factors, I just really hate waste, and I feel like too much oil is wasted when foods are deep-fried. So I decided to make some cheesy rice balls, otherwise known as arancini, different from the way I have had it before - I baked it. And guess what, it tastes even better.
Baked Leftover Risotto Cheesy Rice Balls (Arancini)
Did you guys try my Edamame and Spinach Risotto from Monday?
If not, pop over and make up a batch and then come back. It was delicious, but seeing as my husband was away, we had soooo much leftover and I was forced into making some leftover risotto cheesy rice balls (arancini for those in the know).
Oh darn.
I have long been a lover of arancini, but I hate deep-frying foods. Not even just because of the health factors, I just really hate waste, and I feel like too much oil is wasted when foods are deep-fried.
So I decided to make arancini different from what I have had it before - I baked it. And guess what, it tastes even better.
What Makes Baked Cheesy Rice Balls Better?
They turned out just as crunchy and delicious, and the cheese was just as melty. I will definitely be baking my leftover risotto cheesy rice balls from now on.
They are great for meal prepping as well. If you find you have too many, just pop them in the freezer after cooking and cooling.
Take them out and allow them to thaw when you are ready to indulge, pop in the oven and you are good to go.
I served mine as a main dish, with a side of salad, but if you are looking for a great appetizer or snack, then serve up with some marinara or homemade heirloom tomato sauce and you are good to go.
Can Cheesy Rice Balls Be Frozen and Reheated?
Absolutely.
To freeze and reheat simply:
- make the arancini up and bake them
- allow to cool completely before popping onto a flat plate or tray and popping into the freezer until completely frozen
- once frozen, transfer to a ziploc bag (remembering to push out most of the air)
- to reheat: remove from the freezer and allow to thaw. pop in the microwave or reheat in the oven at 350F (180C)
Have you tried these leftover risotto cheesy rice balls? What did you think? Baking them tastes just as great right? I would love to hear from you - be sure to leave a comment, like on Facebook, or pin to Pinterest for another time. Happy eating.
If you need some risotto recipes to get you started with the leftovers, I have quite a few:
- Pressure Cooker Risotto: Asparagus and Pea Risotto in the Instant Pot;
- Pumpkin Goat Cheese Risotto with Pomegranate;
- Baked Brown Rice Risotto.
Baked Leftover Risotto Cheesy Rice Balls (Arancini)
Ingredients
- 2 cups leftover risotto (try this one)
- 100 g mozzarella cut into 1cm cubes
- 1 cup home-made wholewheat breadcrumbs or panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- teaspoon ½ sea salt
- pinch black pepper
- ½ cup whole wheat flour
- 2 eggs beaten
Instructions
- Preheat to oven to 425F and line a baking sheet with parchment paper
- Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper
- Set up a little 'dipping station'. Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with the breadcrumb mixture
- Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball. Fix it back into a round shape and continue with the rest of the risotto
- Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls
- Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside
- Serve with some marinara and enjoy. To freeze see notes below.
Video
Notes
- make the arancini up and bake them
- allow to cool completely before popping onto a flat plate or tray and popping into the freezer until completely frozen
- once frozen, transfer to a ziploc bag (remembering to push out most of the air)
- to reheat: remove from the freezer and allow to thaw. pop in the microwave or reheat in the oven at 350F (180C)
Msmoo says
Made these with leftover tomato and basil rissotto. I did remove the large peices of tomato...I used creamy harvarti, as it is what I had on hand..i used wet hands to make the balls and this helped to create a smooth ball. Was a bit hesitant about having no oil when baking, but they turned out amazingky well!
Yummm...these will so be made again and again... even my husband who is not a fan of rice loved these, also easy to make.
Donna says
So glad you enjoyed! Tomato and basil risotto sounds amazing!
Jade says
This looks great as I was just looking for what to do with leftover risotto since it doesn’t freeze well. How would you freeze these balls and how do you bake them post freezing? (Minutes/time)? Do you wrap them in foil or parchment then foil or a Tupperware? Exact guidance on how to freeze then bake would be great. Also how long do they last in freezer? Thanks!
Donna says
Hi Jade, thanks for popping in and reminding me I really need to update this post!! So to freeze I usually just make up the balls as directed, bake them and allow them to cool completely. I then pop them on a flat plate or a tray and pop them into the freezer until frozen solid. Once solid I then move them to a ziploc bag, making sure to squeeze out all the air (freezing them on the tray first prevents them sticking together). They will last in the freezer for about 3 months. To reheat simply thaw and reheat in the microwave or in the oven at 350F (180C)
Sandra says
I know this is probably a stupid question, but what do you do with the other egg?
Donna1 says
Hi Sandra, both eggs are beaten together and used in the little 'dipping station'.
Gio says
haha - I had to read it over a few times as well . "...wheat flour, one of the beaten eggs, ...." It sounds like you only use 1 egg, and can be a little confusing but I understood you meant 1 bowl after reading it over a few times.
Donna says
Haha, different strokes, huh!! It made complete sense to me, but now I see where it could have gotten confusing. I have updated it so hopefully it makes better sense now 🙂
Tommy Paley says
Excellent recipe! Added in some fresh basil to the risotto and served over some homemade tomato sauce. The whole family devoured them.
Donna1 says
Ooh yum, that fresh basil would be such a great addition! So happy you enjoyed 🙂
Ashley @ Big Flavors from a Tiny Kitchen says
Arancini is such perfect comfort food! This looks delicious!
Donna1 says
It sure is comfort food at its best!
Julia says
Wow - look at that melty cheese! I could go for about four (ok, five) of these right now!
Donna1 says
Haha melty cheese is everything 🙂
Kristi Wiseman says
Just curious, what if you didn't add the cheese? A. I'm out and B. Sounds like a bunch of extra fat and calories (although I know if would increase the yummy factor exponentially.)
Donna1 says
You can definitely leave out the cheese! I actually usually just stuff them with some chopped tomatoes and/or some chopped mushrooms and they are delicious (you can also just do rice with no stuffing). Completely different, as you don't have the whole melty cheese thing going on, but they still work 🙂
Christie says
These look oh so yummy! I've been wanting to make a baked version of these. I'll be making yours for us t nibble on.
Donna1 says
Oh I hope you love them as much as we do Christie!!
Meghan says
Hello! what does the oven have to be preheated to. It just says "preheat oven"
thanks in advance, making these tonight 🙂
Donna1 says
Oh I am so sorry, it is 425F, will update now!
alexandria says
I have never has a rice ball. I would use brown rice... that my carb that I have to enjoy. I actually just had risotto for the first time the other night. Loved it.
Donna1 says
Risotto is super yummy! I actually have a brown rice risotto recipe on my site, which I have made into arancini as well, and it worked so well!
Nikka Shae says
Yummy this looks so tasty!! I need to put this on my list to make for the week.
Donna1 says
Thanks Nikka!
CourtneyLynne says
Omg this looks so yummy!!! Definitely going to pin so I can give it a try!!!!
Donna1 says
Enjoy 🙂