Archives for category: fontina cheese

Here’s an awesome way to use leftover risotto! Arancini di Riso. Which is a way to say fried risotto balls in Italian and make it sound way prettier than “fried risotto balls.” 🙂

Arancini di Riso - Cheesy Risotto Balls - Delicious way to use leftover risotto!.jpg


  • 2 c. cooled risotto (I used this recipe, but didn’t add any cheese – YET!)
  • 2 c. Panko breadcrumbs
  • 1 clove minced garlic
  • 1 egg, beaten
  • 6 oz. fontina cheese, cut into cubes
  • 2 Tbs. freshly grated Parmesan cheese + more for topping
  • salt and pepper, to taste
  • oil for frying (I used a mixture of vegetable and canola)
  • optional: marinara sauce for dipping


In a mixing bowl, stir together cooled risotto, garlic, egg, parmesan, salt, pepper and 1/2 c. Panko breadcrumbs. Using your hands, roll the mixture into round balls (1 to 2 inches in diameter).

Gently push a cube (or two!) of fontina cheese in the center of each ball then seal it all around. Roll each ball in the remaining Panko and place on a baking sheet. Once all the panko is rolled, place baking sheet in the freezer for 30 minutes.

After removing from the freezer, heat 1 or so inches of oil in a large pot, until it’s 325-350°F.

Add about 3-4 risotto balls to the oil at one time, frying until golden on all sides, about 3 to 4 minutes per side. Remove with a slotted spoon and place on a paper towel covered plate to remove excess grease. Repeat until all have been fried.

While still hot, grate some parmesan cheese on top, and serve. Optional: Use marinara for a dipping sauce.

recipe adapted from

Arancini di Riso Recipe - Cheesy Risotto Balls - easy way to use leftover risotto!

Italian Red Sauce - so easy and fresh and homemade - includes an awesome lasagna recipe - I make giant batches and freeze for later

Here’s a delicious risotto recipe I tried. It is creamy and delicious, with three cheeses: fontina, mozzarella, and parmesan; and a touch of white wine.


Three Cheese Risotto Recipe


3 c. chicken broth
2 Tbs. butter
1/2 medium yellow onion, diced
1 c. Arborio rice
1/4 c. dry white wine
1/2 c. freshly shredded mozzarella cheese
1/2 c. freshly shredded fontina cheese
1/2 c. freshly shredded parmesan cheese
salt and pepper, to taste


In a saucepan, heat broth over medium heat. Lower heat a little while you prepare the rice in a large pan. (I used the back burner for the broth and the front burner for the rice so it was easy to ladle in the broth.)

Melt butter in a large pan over medium heat.

Stir in onions and cook until they are translucent, approximately 5 minutes or so.

Stir in rice just until it is coated in the butter. Do not brown.

Pour in wine and cook until wine absorbs.

Pour in one ladle of hot chicken broth.

Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.

Remove from heat. Stir in cheeses until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.

recipe adapted from


P.S. Here’s a show and tell of my new ladle, which was perfect for adding in the broth as I went: Nessie!!!


Have leftovers? Use them in some cheesy fried risotto goodness!

Arancini di Riso - Cheesy Risotto Balls - Delicious way to use leftover risotto!