Arancini Balls


  • 100g F.G. fine or medium soy grits
  • 4 tbsp cornflour (with a little water added to form a thin slurry)
  • 2 cups of risotto (cold or room temperature – mushroom or pumpkin is great!)
  • 6 cubes mozzarella or goats cheese, approx. 1-2cm pieces
  • Vegetable oil, for frying.


  1. Roughly form 6 small rice balls to begin with, using risotto.
  2. Place a cheese cube in centre of each ball and re-roll rice ball around the cheese.
  3. Make a thin mix using cornflour and a little water (prepare in bowl) and coat rice ball in this.
  4. Then roll rice ball in fine or medium soy grits (prepare grits in bowl).
  5. When all balls are prepared, heat vegetable oil and fry until golden.
  6. Gently remove from oil using a slotted spoon and place onto kitchen paper towel.
  7. Serve on a platter to share or single in lunches.


Enjoy fresh and melting or room temperature for lunch or a picnic the next day. Experiment with using various flavour combos of your favourite risotto.