These baked risotto balls are spectacular for entertaining!
Leftover risotto is wrapped around cheese, rolled in bread crumbs and baked until golden brown.
What Are Risotto Balls?
Risotto balls or Arancini (which translates to little oranges) are little balls of risotto that are stuffed with cheese. Most often the cheese is mozzarella and the balls are usually deep fried. My risotto balls are baked instead of fried and use gruyere instead of mozzarella, but regardless of the cheese OR the method, this appetizer is going to be a hit!
WHERE IS THE RISOTTO BALL RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Risotto Ball Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Stuffed Risotto Balls
This recipe assumes you already have risotto prepared (this is a wonderful way to use up leftovers). Check out this Lemon Risotto or this Cheesy Leek and Bacon Risotto Recipe for recipe ideas. The flavors can be amended or altered easily to suit your tastes. Once the risotto is cool or cold, scoop up enough risotto for form a 1-inch ball. Place a small square of gruyere cheese in the center of the ball ( you may have to mold the risotto carefully around the cheese). Each ball will get a dip in flour, egg, and then in a mixture of breadcrumbs. The balls will take about 25 minutes to bake up golden brown.
Tips On Making Risotto Balls
- Feel free to substitute mozzarella for gruyere; gruyere has a distinct taste that may not please everyone plus it can be a little pricier. I personally love it and I wanted the flavor of the cheese to stand out.
- Be sure to pinch the rice around the cheese as MUCH as possible or else the cheese will ooze out while baking.
- The coating is a mixture of breadcrumbs and panko breadcrumbs. I like to combine these two; I love the fine coating that traditional breadcrumbs give but I also love the crunch that you get from panko.
- I like to serve these with marinara sauce, but an aioli or a pesto sauce would be lovely as well!
- 2 cups cooked risotto
- 8 small cubes gruyere
- ½ cup flour
- 3 eggs, lightly beaten
- ¼ cup bread crumbs
- ¼ cup panko
- 2 tablespoons shredded asiago
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place flour in a shallow bowl, beaten eggs in a separate shallow bowl, and bread crumbs and a third shallow bowl.
- Scoop risotto and roll rice into a 1-inch sized balls. Insert a cheese cube inside the ball, making sure to completely cover the cheese.
- Roll risotto balls in flour, then dip into the eggs, shaking off any excess. Roll balls in the bread crumb mixture then place on the prepared baking sheet. Repeat with remaining balls.
- Bake risotto balls for 25 minutes or until golden brown.
- Serve warm with marinara sauce.
These balls can be frozen before baked. Roll balls per recipe instructions, but do not bake. Instead place the ball in layers separated by wax paper an airtight container. Freeze the risotto balls for up to one month. Balls can be baked from frozen, increase the bake time by 5-10 minutes.
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Nutrition InformationYield 8 Serving Size 1 ball
Amount Per Serving Calories 636 Total Fat 41g Saturated Fat 23g Trans Fat 0g Unsaturated Fat 15g Cholesterol 198mg Sodium 1227mg Carbohydrates 25g Fiber 1g Sugar 2g Protein 40g