Ah, vacation. The relaxing getaway from the daily grind. The opportunity to disconnect, and reconnect. The escape from regular responsibilities. Ain’t it grand?
Not so fast there, my friends. You have to pay to play. There are always those to-dos that have to get done before you can leave daily tasks behind. Those things that if you don’t do them BEFORE you leave, you come home to some not-so-great things AFTER you return. The biggies for me are usually:
- Turning up/down the thermostat.
- Stopping the Sunday paper delivery.
- Taking out the trash.
- And my favorite–using up leftovers.
I hate it when I forget to do a sweep through the refrigerator the week before a vacation, and wind up wasting perfectly good food that could have been repurposed (upcycled?) as easy meals or snacks during the lead-up to getting the heck out of Dodge. You come home to a smelly refrigerator, peppered with little tidbits that have grown into science projects. Ugh. And I HATE wasting stuff that was darned tasty the first go-around, and could have been even tastier with a few tweaks. And so becomes the need for “Leftovers Before Liftoff” (it’s got a nice ring to it, right?).
Earlier this week, I made a really delicious Risotto Primavera. The bright and summery flavors were perfect for a weeknight dinner. Admittedly, making risotto for 2 is near impossible, so I knew there would be leftovers. So…with yet more inspiration from that recent Italian restaurant dinner I’ve been going on about this week, I took the opportunity to use the leftover risotto and make Arancini Risotto Balls.
The upside to these little beauties? Even though they are already leftovers, they do well in the freezer afterwards, and can be used for everything from a side dish, to snacks, to a main meal, to appetizers for a party. Versatility, AND using up leftovers! Win/win, I’d say. And now ready for up, up, and away!
| Servings | Prep Time |
| 18 balls | 10 minutes |
| Cook Time |
| 15 minutes |
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The leftovers game. Sometimes it's a chore, and other times you discover a new favorite. The latter is definitely what happened in this case. Arancini are Italian rice balls that apparently came from the use of leftover risotto, so it stands to reason that making extra risotto is always a good idea! While most Arancini I see in restaurants are fried, I decided to bake them instead for a slightly healthier take on these crispy, crunchy bites.
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- Preheat the oven to 400 degrees. Cover a baking sheet with foil; spray with cooking spray.
- Using your hands (time to get a little messy!), create balls of risotto that are about 2 inches in diameter. Carefully roll the rice ball in the egg wash.
- Remove from egg wash and coat with breadcrumbs
- Place arancini balls on baking sheet, about 3 inches apart. Bake for 12-15 minutes, or until the arancini are crispy on the outside.
- Serve immediately as an appetizer, as a side dish, or as a main dish with pasta sauce.
- Any extra can be stored in a freezer safe container and frozen for up to a month. Remove and bake at 400 degrees for 15-18 minutes until warmed through. Keep them on hand for a quick snack or for friends who may drop by for a visit!
When we had those delicious Arancini Balls at a restaurant recently, they were served with a marinara sauce. It was a perfect start to a fantastic meal, and could be inspiration for you, too, if you also have pasta sauce to use up. You can also make these Arancini as small or as large as you like; just be sure to adjust the cooking time and keep an eye on them to make sure they crisp up but don't burn.
Also, I used regular, fine bread crumbs here. But you could season the breadcrumbs for a variation on flavor (Italian seasoning, red pepper flakes, more cheese), or use different breadcrumbs for a change in texture (Panko, crushed saltines, homemade breadcrumbs).
I figure if you're already playing with leftovers, why not use up other items in your pantry or refrigerator for a whole new meal?!
What a fantastic use for leftovers! I’ve made something similar but am really loving your ingredients! Saving and sharing!
I love arancini balls and using leftover risotto is genius. These look so delicious. I’m pretty sure I’d make extra risotto just to make these balls!
I am with you on the few things I have to get ready before I leave for vacation. The house has to be cleaned and the beds made. I cannot handle the idea of our beds not being made while we’re away! 🙂 These look fabulous by the way 🙂
Baked not fried??? I am in love.
I have been wanting to make these since we had them as an appetizer at a restaurant in Disney in February! They were so good and I love risotto but we never seem to have leftovers. I guess I need to make a double batch next time!
They are so darned tasty. And of course, you can get creative with forming the leftover rice around other goodies like pepperoni, or prosciutto, or mozzarella, or…well, you get the idea.
Brilliant!! I love repurposing leftovers – looks delish!!!!
Looks awesomely, wonderfully delicious!
They really are, Shelly! :o)