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Arancini is Italian for fried rice ball. In Italy these are made using Arborio, which is the same rice used for making risotto. Arancini is a creative and delicious way to use up leftover risotto. Arancini is always a party pleaser at cocktail parties, and a complete meal when paired with a soup or salad. Make sure to leave a few hours between making the risotto and the arancini to allow it to cool completely. Cold risotto is easier to form into the balls for frying.
Serves: 20
Prep Time: 15 min
Cook Time: 1 hour 30 min


2 tbsp extra virgin olive oil
1 tbsp unsalted butter
½ cup Spanish onion(s), finely-chopped
1 ¼ cup Arborio rice
⅓ cup dry white wine
1 cup cooked chicken, finely shredded
½ cup yellow beets, finely diced
5 cups low-sodium chicken broth
1 red beet, peeled, finely grated
½ cup old cheddar cheese, grated
3 cups canola oil
3 cups vegetable oil
2 cups buttermilk
3 cups italian breadcrumbs

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Begin by bringing the stock to a simmer in a medium-sized pot, and keep warm while making the risotto.

  2. In a medium pot or deep skillet heat the olive oil and butter over medium heat. When the butter looks frothy, add the onions and begin to sauté over medium-low heat until softened and translucent, about 8 minutes.

  3. Add the Arborio and stir to toast for 2 minutes. You will hear a faint crackling sound. Add the wine and adjust heat to avoid boiling the liquid. Stir until the wine is almost completely absorbed. Add the chicken and the yellow beet and stir for 1 minute. Season with salt and pepper.

  4. Add two (2) ladles of stock into the risotto and begin to stir gently. Once it has absorbed continue to add the stock one ladle at a time, about 30 minutes until al dente. Make sure to taste risotto to ensure it is cooked to your liking.

  5. Taste and season the risotto with salt and pepper. Stir in cheddar cheese and the grated red beet.

  6. Spread the risotto in a large dish such as a lasagna pan and let it cool completely in the fridge, about 2 hours.

  7. Heat the canola oil to 350°F (175°C) in a large heavy bottomed pot or skillet.

  8. Once the risotto is cooled, roll ¼ cup portions of risotto into ping pong sized balls. Lightly dredge each of the balls in the breadcrumbs then dip into buttermilk and roll once more through the breadcrumbs and shake off any excess. Use one hand for the wet and the other hand for dry mixture.

  9. Fry the arancini in batches of 5-6, depending on the size of your pot. Fry for 4-6 minutes, or until golden brown. Drain on paper towels and sprinkle with a little sea salt while warm. Continue to fry in batches. Serve warm or at room temperature.

Nutrition Info

Per 140 g serving Amount
Protein8 g
Fat5 g
Saturated Fat2 g
Carbohydrate22 g
Fibre1 g
Sugar3 g
Cholesterol10 mg
Sodium260 mg
Per 140 g serving % Daily Value
Vitamin C2
Vitamin B64
Vitamin B1210