fall
pumpkin
risotto
ideas for leftovers
cocktail party
party snacks
kid-friendly
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Pumpkin Arancini

Pumpkin Arancini

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…

How to Make Chile Verde Tacos de Picadillo | Rachael Ray

Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…

José Andrés Makes a Fridge-Hunting Tuna Salad

Bob Harper Needed a Letter of Recommendation for His New NYC Hom…

Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…

Ingredients

  • Leftover Pumpkin Risotto
  • Canola oil, for frying
  • Flour
  • Salt and pepper
  • 2 eggs, beaten
  • Breadcrumbs
  • Grated parm
  • Ground sage
  • Zest of an orange
  • A pinch of nutmeg
  • Chopped fresh sage leaves, for garnish

Preparation

Chill risotto, then roll into small balls. Chill balls again to dry them out.

Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.

Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm, the ground sage, a little orange zest, and nutmeg. Fry balls until deeply golden and serve hot, garnished with the fresh sage.