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In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom! Quantity and cooking time depends on the amount of risotto you have left and how many aracini you end up making.
By Imran Nathoo
Serves 2
Prep/Cook time: 20-30 minutes
crispy arancini balls dusted with a herb garnish


Portion/s of leftover risotto
2 end slices of white bread (stale bread works better)
Frozen bread works well. Defrost at room temperature or toast straight from frozen.
2 sprigs of rosemary
Feel free to substitute for other dried or fresh herbs you have already - dried mixed herbs works just as well
1 egg
Half a cup of plain flour
Fine sea salt and freshly ground pepper
1 litre of rapeseed oil

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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  1. Simply blitz the end slices of white bread with the leaves of two rosemary sprigs to a fine crumb. It makes loads. (Stalks of the rosemary can be reserved to add flavour to soups or sauces).

  2. Place the herbed bread crumbs in a large bowl. In fact, you don’t need much, so reserve some in an air tight container for another day or to make pangritata.

  3. Take a little of the cold risotto and form into small ball size portions. Do this until all the risotto is used.

  4. Put the flour into a separate bowl and season with salt and pepper. Mix through.

  5. Break the egg and place in another bowl and beat.

  6. Take each risotto ball in turn and dip into the seasoned flour, shake off the excess flour.

  7. Then dip this floured risotto ball into the eggs to coat.

  8. Finally place this in the bowl with the herbed bread crumbs and coat well.

  9. Place the oil in a deep pan, heat to 180°C (or use a deep fat fryer) and fry each risotto ball coated in the herbed bread crumbs until golden.

  10. Remove from the hot oil carefully to some kitchen roll on a tray to drain excess oil.

  11. Repeat for the rest of the risotto balls - eat them while they and nice and warm.

Make the most of your leftovers
Store in
Airtight container. Cool quickly, within 1 hour.
Fridge for 24 hours
Where to store
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

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