Leftover Risotto Arancini & Marinara Sauce



  • 7 cloves garlic (chopped)
  • 1 can tomatoes (best quality whole, in their juice)
  • 15 milliliters extra-virgin olive oil (a cup of, good quality)
  • 1 whole chili (fresh or dried)
  • 1 teaspoon salt
  • 3 sprigs fresh herbs
  • 1 gram basil
  • 1/2 dried oregano
  • 1 teaspoon sugar (optional)
  • salt
  • freshly ground black pepper
  • risotto (leftover)
  • 1 square mozzarella cheese (about 1cm square from a piece of mozzarella cheese)
  • 1 egg (whisked)
  • olive oil (enough, for a shallow layer in a skillet/frying pan)
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    1. Make your marinara sauce first. Crush the tomatoes by pouring them into a bowl and breaking them up in your hands or snipping them with scissors inside the can.
    2. Heat the oil in a skillet/frying pan with a fairly large surface area, then add the garlic. Cook until it's sizzling, making sure it doesn't brown, then add the tomatoes. Half fill the empty tomato can with water, swish it around and empty that into the pan, too.
    3. Add the chili, salt and any herbs you want to add, stir then let the pan of sauce simmer for about 15 minutes or until thickened and a layer of bright orange oil appears on the surface.
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