Simple Arancini, Gluten Free, Egg Free

Total Time
Prep 10 mins
Cook 10 mins

This is a really quick and easy way to turn left over risotto into delicious gooey balls. After looking at other arancini recipes on here loaded with eggs, butter and cheese and unnessary processes I thought I'd better post this just so people know there's an alternative that is really simple and yummy and also great for kids to make (except for the frying) For vegan risotto just use olive oil and don't add cheese. Using a good quality stock will make a huge difference to the resulting flavour. Also add extra salt to taste because normally the parmesan would add a lot of salt. The rissotto should be cold and quite thick and firm. If it's a bit wetter you can roll it and put it in the freezer for a few minutes. You can also roll them way ahead of time and fry them when needed. And yes they really do hold together beautifully without eggs. Enjoy


  1. roll the rissotto into walnut sized balls and coat well in the breadcrumbs rolling the breadcrumbs well into the outside.
  2. Heat the oil and deep fry until dark golden brown.
  3. For traditional Arancini cut mozzarella into small cubes and roll the ball with a cube inside.