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Transforming Leftover Risotto Into Arancini di Riso

Transforming Leftover Risotto Into Arancini di Riso

I wonder if you’re feeling latke’ed out yet?  With the holiday combo of Thanksgiving and Chanukah converging, I definitely had my fill of potatoes and latkes of all sorts. But that’s not to say that we’re finished celebrating yet, right?

 I’m crazy for this recipe for Alessandra Rovati’s Arancini di Riso. These fried rice balls are the perfect way to use up that leftover risotto you worked so hard to cook properly. And these Arancini (little oranges, named for the southern Italian oranges where the dish originated in the 10th century) are versatile. Vegetarians may want to fill them with a melange of gently simmered peas and mushrooms or cubes of mozzarella, while meat lovers can gently spoon beef or lamb ragu into the indentation before coating them with bread crumbs and frying them to a golden crisp.


Consider them perfect for Chanukah and any other time you’re looking to fry up a special treat. My advice:  plan ahead to be SURE to have enough leftover risotto to make these sizzling irresistible arancini.

Rovati preparing for presentation and tasting at Chabad of Westport
Rovati preparing for presentation and tasting at Chabad of Westport

About Alessandra Rovati: Rovati is an Italian food writer, lecturer and recipe developer with a deep love for her hometown, Venice. She currently lives with her husband and two children in NYC. Her articles and recipes have been published widely including in The New York Times, The Huffington Post and The Forward. You may read more about  “Cucina Italiana” and Italian Jewish culinary history and inspiration, along with great recipes, by checking out her blog, Dinner in Venice.

Thanks Alessandra, for sharing this recipe here.


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