Baked Arancini Balls

Arancini Balls

So you have left over risotto… You don’t make risotto you say?? WELL, you obviously don’t own a Thermomix. It is one of our go to meals as it can be cooked and on the table in under 25 minutes! If you have a  Thermomix and make risotto then read on. If you make risotto the traditional way then continue reading… if neither of this options apply to you then read on anyway for research purposes, just in case ONE DAY you never know!

Many times there is left over risotto and I have to say that I have made risotto, by hand AND in the Thermomix and it doesn’t matter how you make it, as the next day, its is always like glue. The starch in the risotto has peaked and everything has come together. In the Mother Hubbard’s Kitchen, we don’t do waste and because I am not a fan of day old risotto, I make Arancini Balls. They are normally full of a beef ragu, but I prefer to fill them with a cube of mozzarella cheese, but really you could fill them with what ever you like!

Arancini Balls are Italian and like lots of yummy Italian food they are fried. I decided that apart from the fact, frying food is messy, I didn’t need the extra calories, so I just covered them in the mixture, placed them in a baking dish with a bit of grape seed oil in the pan and liberally stayed them with rice bran oil.

The time of baking depends on how brown you want them. It is important to turn them half way so that they brown evenly and you get that nice crispy golden colour all over.

Lastly any flavour of risotto will do, Just remove any larger chunks of meat/prawns and just keep the flavoured rice.


This recipe is for 8, 1/2 cup sized Arancini balls

1 – 2 day old left over risotto (with larger chunks of meat or vegetable removed)

8 x 3 cm Cubes Mozzarella Cheese

1 Cup Fine Bread Crumbs (approximately)

1/2 Cup Finely Grated Parmesan Cheese (approximately)

3 Eggs (approximately)

1/4 Cup Milk (approximately)

1/2 Cup Grape Seed Oil (you can use any oil really, just not Olive as it doesn’t get hot enough to brown the Arancini)

Spray Rice Bran Oil


1. Take 1/2 cup of day or two day old risotto and flatten in to a round patty and place a 3 cm cube of mozzarella in the centre.

Arancini Balls

2. Carefully cup the risotto around the mozzarella.

Arancini Balls

3. And continue until all the risotto is used up.

Arancini Balls

4. Beat eggs and milk into one bowl then add breadcrumbs and parmesan cheese to another bowl.

Arancini Balls

5. Place the Arancini bowls into the egg then into the bread crumb mixture and place on a plate.

Arancini Balls

6. Repeat this process so that the Arancini has two layers of egg and two layers of breadcrumbs and leave in the fridge for at least 30 minutes to set.

Arancini Balls7. Meanwhile, preheat oven to 180°C and place baking paper into the bottom of a baking dish, add grape seed oil. Spray the top of the Arancini with the rice bran oil and place sprayed side down into the prepared baking pan with oil then spray the other side of the Arancini balls and cook in a hot oven for 20 minutes.

8. After 20 minutes turn over to brown the other side and serve when hot with a nice green salad.

Arancini 1

It is that easy! So if you have never made risotto, give it a go and use the left overs to make this yummy dinner or take them for lunch, they taste good cold too!

Enjoy Irresponsibly!

Liz xx



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What to do with Leftovers

What to do with Left overs

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.




  1. Chris

    I want to make mini arancini balls for a party. Could I make the rissotto, then the arancini balls and freeze them. To be organised for the party?? Do they freeze well?

    • Elizabeth Connolly

      Hi Chris,
      So sorry that I didn’t get back to you straight away,
      Yes they freeze really well, just make them a bit smaller.
      I would defrost them in the fridge on the tray that you were going to bake them in.
      Kind regards,
      Liz xx

  2. ragini

    OMG what an awesome idea
    thaank u 🙂

  3. Anna @ shenANNAgans

    All the heart feels for your Arancini Balls. I freakin heart the bajinkas out of this dish, simple, you get to use up left overs and the end product is rather fancy, especially when stuffed with gooey yummy cheese. Love it Liz. 🙂

    A few years ago I did a cooking presentation for OzHarvest at Floriade, it was this very dish I prepared. Sure went down a treat. Will have to give your recipe a whirl, craving risotto now.

    Hope you are well lady. Hugs. xo

    • Elizabeth Connolly

      Yes it is pretty simple of a bit messy 🙂 but great because you can then just bake it, make a salad (if you trying to be healthy) and eat 🙂
      I hop you week is travelling well and you have a fab weekend 🙂 Liz xx

  4. Lorraine @ Not Quite Nigella

    I’ve always wondered if you could do these baked! We always seem to have leftover risotto so we might have to make this 😀

    • Elizabeth Connolly

      Yes, Lorraine… it took me a few goes to get it right, but these are great! Liz xx

  5. Maree

    Nice balls you’ve got there! Yum, yum yum. 🙂

  6. Hotly Spiced

    I would love to sit at your table and eat your risotto, then the next day be given an arancini ball or two. I love how you stuffed them with mozzarella. I haven’t made arancini for a while – must fix that xx


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