If you have leftover risotto, you can make these Pepper Jack Arancini (which is really just cheesy rice balls).

When Kayla and I ate one day at an Italian restaurant, we ordered an appetizer of Arancini — which if you are not familiar with that name, it is rice that has been mixed with cheese and flour and then rolled in panko bread crumbs and fried to a beautiful golden brown.

They are then topped with a scrumptious marinara sauce and then sprinkled with fresh Parmesan Cheese. Trust me when I say that there is nothing like it in this world.

After having those at the restaurant, Kayla and I knew that one day we would be making these ourselves at home.

Since we recently tried our hand at making Creamy Lemon Risotto, we figured since we had some leftover rice, what better time to try and make them?

How to Make Pepper Jack Arancini

The best thing about these rice balls is that you can pretty much add any kind of cheese you want in them. Since we had pepper jack on hand and it sounded good, that is what we used.

Okay — let’s get started

For this recipe you are going to need —

• 2 cups cooked risotto
• 1/2 cup grated Parmesan
• 3 eggs
• 1/2 cup of shredded Pepper Jack Cheese
• 1 teaspoon of dried parsley
• 1 cup Panko Bread Crumbs
• 1/2 cup of flour
• Oil, for frying
• 1 cup store-bought or homemade marinara sauce

Combine the rice, Parmesan, Pepper Jack Cheese, parsley and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.

Form each arancini by taking a small portion of the mixture, squeezing it firmly and creating a ball. Repeat this process to form 8 arancini.

Whisk together the remaining 2 eggs.

Dredge each ball through the flour mixture. This will ensure that the outside crust does not fall off.

Dip each arancini in the eggs and then in the Panko, shaking off any excess.

Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.

Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate.

When you take the Arancini out, sprinkle with salt and then keep frying until you get them all done.

Serve the arancini warm with a side of warm marinara sauce and a sprinkling of salty Parmesan cheese for the perfect bite.

Looking for more rice recipes? Try these on for size

• How to Make Sushi Rice
• Cilantro Lime Rice
• Homemade Mexican Rice

For a different take on Arancini, check out this recipe for Crispy Tomato Arancini from Kitchen Sanctuary.

Yield: 8 balls

Pepper Jack Arancini

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These pepper jack arancini balls are so delicious and full of cheesy rice flavor.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

• 2 cups cooked risotto
• 1/2 cup grated Parmesan
• 3 eggs
• 1/2 cup of shredded Pepper Jack Cheese
• 1 teaspoon of parsley
• 1 cup of Panko Breadcrumbs
• 1/2 cup of flour
• Oil, for frying
• 1 cup store-bought or homemade marinara sauce

Instructions

1. Place a large tall sided skillet over medium heat and add enough vegetable oil to rise halfway up the sides of the pan.
2. Combine the rice, Parmesan, Pepper Jack Cheese, parsley, and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
3. Form each arancini by taking a small portion (1/4 cup) of the mixture, squeezing it firmly into a ball. Make sure to really squeeze it together so it holds together while frying. Repeat this process to form 8 arancini.
4. Whisk together the remaining 2 eggs.
5. Dredge each ball through the flour mixture. This will ensure that the outside crust does not fall off.
6. Dip each arancini in the eggs and then in the panko, shaking off any excess.
7. Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
8. Use a wired spatula to remove the fried arancini from the pot and transfer them to a paper towel-lined plate.
9. When the balls come out of the oil, salt well and then repeat the frying process with the remaining arancini.
10. Serve the arancini warm with a side of warm marinara sauce.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 180 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 61mg Sodium: 527mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 8g