Kid-friendly recipe: rice balls or arancini

risotto balls

Arancini { Photo: © Vadim Daniel }

Ask any Italian cook what they do with their left-over risotto and the answer will most likely be: arancini. These rice balls stuffed with cheese are so much fun to eat! They’re great to serve finicky kids who will love how the cheese strings out of them and they are also great to serve as nibbles at any party. They are also so easy to make! Especially when you don’t even have to bother with making the risotto first!


  • Mozzarella cheese cut into small cubes
  • 2 bags of In Cuisin cheese & spinach risotto
  • Flour for dipping
  • 2 beaten eggs, for dipping
  • Milk
  • Some In Snax sea salt crisps crumbs
  • Oil for frying


  1. Prepare the risotto according to the instructions on the bag then let it cool
  2. Roll the cooled risotto into 2″ diameter balls (or smaller if you prefer). Insert a cube of mozzarella into each risotto ball and seal well
  3. Place the flour, egg + milk and In Snax crumbs in 3 separate plates
  4. Dip the risotto balls into the flour, then into the egg + milk mixture then coat with the In Snax crumbs
  5. Fry in a frying pan in about 2″ of oil until golden brown

Arancini { Photo: © Vadim Daniel }

En français


  • Fromage mozzarella coupé en petits dés
  • 2 paquets de risotto au fromage et épinards In Cuisin
  • Farine
  • 2 œufs légèrement battus
  • Lait
  • Chapelure de croustilles In Snax au sel de mer
  • Huile pour frire


  1. Préparez le risotto selon les instructions sur le sac et laissez le refroidir
  2. Faites des boules de 2″ avec le risotto refroidi (plus petit si vous le désirez). Insérez un cube de mozzarella au centre de chaque boule et scellez
  3. Placez la farine, le mélange œufs et lait et la chapelure dans 3 assiettes séparées
  4. Recouvrez vos boules de farine, puis du mélange œufs et lait et recouvrez-les de la chapelure In Snax
  5. Faites frire dans une poêle dans 2″ d’huile jusqu’à ce que les boules soient dorées

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