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three Baked Rice Balls on a plate with tomato sauce

Arancini di Riso with Brooklyn Brown Ale

  • Author: Sloan
  • Total Time: 50 minutes
  • Yield: 22 Rice Balls 1x


Baked Aracnini di Riso {Baked Rice Balls} made with leftover Brown Ale Veggie Risotto. Crispy on the outside and cheesy on the inside.


Units Scale
  • 2 cups Leftover Risotto (See Recipe Below and subtract veggies)
  • 1 Large Egg
  • 1/4 cup Breadcrumbs
  • 1/4 cup Parmesan Cheese (Grated)
  • 1/4 cup Mozzarella (Shredded)
  • 1/2 cup AP Flour
  • 1/2 cup Breadcrumbs
  • 1 Large Egg
  • Cooking Oil
  • Garnish (Marinara Sauce, Parsley, Basil, Grated Parmesan Cheese etc.)


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil.
  2. If using cold, leftover, risotto, heat in the microwave until it is slightly warm and easier to stir. Combined Risotto, Egg, and Breadcrumbs together. Using a tablespoon, scoop out mixture and roll into ball form. Roll the each ball in flour, egg, and then breadcrumbs. Shake off excess after each step. Place on the baking sheet and lightly spray with more cooking oil.
  3. Bake for 8-10 minutes, flip, and continue baking for an additional 8-10 minutes or until golden brown. {Frozen risotto balls will take longer per side, about 10-15 minutes}Serve with marinara sauce for dipping. Enjoy!
  • Prep Time: 20
  • Cook Time: 30
  • Category: Main Dish
  • Cuisine: Italian

Keywords: rice balls, arancini