Italian Appetisers


Ricotta stuffed arancini recipe is a delicious take on this Sicilian classic.


MAKES 20 Arancini


  • 2 cups leftover risotto rice
  • 2 tablespoons fresh flat leaf parsley, chopped fine
  • ½ cup ricotta cheese
  • 2 tablespoons freshly grated Pecorino Romano cheese or Parmigiano Reggiano
  • All-purpose flour, for dressing
  • 2 eggs, beaten
  • 1 cup fine, dry breadcrumbs



In a medium sized bowl mix leftover risotto rice with fresh parsley.

In a separate small bowl, combine ricotta and pecorino cheeses and set aside.

Put 2 tablespoons of the rice mixture in your moistened palm and make a small indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture.

Fold the rice around the filling to enclose it and pat the rice into an oval.

Repeat with the remaining rice and ricotta.

In a medium saucepan, heat 2 inches of olive oil to 300°.

Set a rack over a large baking sheet.

Put the flour, eggs and bread crumbs in 3 shallow bowls.

Dredge the rice balls in the flour, shaking off any excess, next dip in egg and then coat with the bread crumbs.

Deep-fry 5 ovals at a time until golden brown, about 2 minutes.

With a slotted spoon, transfer the rice balls onto paper towels to drain while you fry the rest.

Serve hot or warm.

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