Arancini with Arrabiata Sauce

Such a great way to use up any left over risotto, I usually make more than I need just so I can have this the next day!

You can be as ambitious as you like with these.  In there simplest of forms, I’ll just take balls of cold risotto & shallow fry in a pan.  On a more traditional route, you’d choose to stuff the ball with a filling of your choice (a meat ragu or chunk mozzarella work well), coat in breadcrumbs and deep fry.  Personally I choose to forego the frying & oven bake for a healthier option, and serve with a little salad and a tomato or arrabiata sauce

You can use any risotto flavour – just make sure that you’ve stirred through some parmesan & butter at the end of the cooking process, as this helps to bind the balls

This recipe uses a garlic mushroom stuffing, and suitably autumnal left over Leek & Pumpkin risotto, made with a recipe similar to this,

Serves: 3 (varies, dependent upon amount of left over risotto)


  • Left over risotto (I had about ½ a batch left)
  • 6-8 chestnut mushrooms, chopped small
  • 25g Butter & a splash of oil
  • 6 cloves Garlic, chopped
  • Black Pepper & a pinch of Salt
  • 1 stale bread roll (or a couple of slices), finely crumbed

For the Arrabiata Sauce:

  • 1 medium onion, finely chopped
  • 1 tbsp Vegetable Oil
  • 2 clove Garlic, chopped
  • 1-2 fresh chillies, chopped (or to taste)
  • 400ml Fresh Passata, or 1 tin of tomatoes
  • Handful of chopped basil
  • Salt & pepper to taste


  • Start off by making the stuffing.  Heat the butter and oil in a small pan & sweat off the garlic and mushrooms
  • Add seasoning to taste & set aside to cool down
  • In a separate pan, make the sauce by sweating the onion, garlic & chilli in oil until soft then add the passata and bring to a gentle boil
  • Simmer gently to reduce down whilst you make the arancini
  • Take the risotto mixture & form into balls about the size of a golf ball
  • Make a well in the centre of each ball and add a teaspoon of mushroom.  Push down on the mushroom and form the rice over the top to seal.  Squeeze well. Repeat for each ball
  • Assuming the rice is nice & sticky, they can be rolled directly into the breadcrumbs to get a good coating.  If they don’t stick, you may need to dampen with a little water or brush with a beaten egg
  • Place the breadcrumbed rice balls on a baking tray & bake for 15-20 minutes at 210oC until golden brown
  • Finish the Arrabiata Sauce by stirring through the basil and adjusting the seasoning
  • Serve the arancini with the sauce and a little side salad

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