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Try these moreish arancini balls, this particularly variety also called supplì al telefono due to their delicious stringy cheese and rice filling. Here we suggest using leftover cooked risotto to make these gooey, cheesy bites. Next, try our grilled veg antipasti, crab arancini and more Italian recipes.

Ingredients

  • approx. 400g cooked risotto, chilled in the fridge until firmed up
  • 1 ball mozzarella, cut into small cubes
  • for dusting flour
  • 2 eggs, beaten
  • 100g dried breadcrumbs

Method

  • STEP 1

    Mash the squash pieces into the risotto using the back of a fork to make a more even consistency. Using dampened hands, mould the risotto into 12 balls, pushing a piece of mozzarella into the middle of each as you shape them. Put the flour, egg and breadcrumbs on separate plates. Roll the balls first in the flour, then in the egg, then coat them with breadcrumbs and chill for 20 minutes.

  • STEP 2

    Fill a deep pan no more than ⅓ full with oil and heat until the temperature reaches 180c, or until a piece of bread dropped in the oil turns golden in about 45 seconds. Cook the risotto balls a few at a time for several minutes, turning them carefully, until golden and crisp. Drain on kitchen paper and sprinkle with sea salt to serve.

Try more of our recipe twists on classic arancini balls:

'Nduja arancini

Check out this crunchy arancini with punchy 'nduja, Grano Padano and saffron. This easy yet impressive risotto balls recipe comes from Italian restaurant Bancone in Covent Garden.

Arancini with 'Nduja Sausage

Truffle porcini arancini

Need an impressive canapé? Try our crunchy arancini with truffled porcini mushrooms. These moreish, crispy golden bundles are super creamy and easy to make.

Truffled Porcini Arancini Recipe

Spaghetti carbonara arancini

Check out our spaghetti carbonara-inspired arancini recipe with creamy mozzarella and crispy pancetta. Make these impressive and seriously moreish crispy arancini for your next dinner party.

Spaghetti Carbonara Arancini Recipe

Crab arancini

These are a seafood version of Italian arancini. Make this simple crab version for an indulgent canapé or starter.

Crab Arancini Recipe

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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