introduction
Baked Arancini are small rice balls with cheese inside. They are warm, cheesy, and crisp on the outside. These are baked, not fried, so they use less oil and feel lighter. If you like easy dinner ideas, try a simple option like 5-ingredient chicken crock pot recipes for a full meal.
why make this recipe
- The recipe is simple and uses common ingredients.
- Baking keeps them lighter than frying.
- They are great for snacks, lunch, or a party.
- You can make them ahead and reheat.
how to make Baked Arancini
Make the rice first and let it cool well. Mix the cooled rice with Parmesan and parsley so it holds together. Put a small cube of mozzarella in the center of each ball. Beat eggs and dip each ball, then roll in bread crumbs. Brush with olive oil and bake until golden. If you want a sweet treat later, try a simple dessert like an Almond Nut Cake recipe.
Ingredients :
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups bread crumbs
- 2 eggs
- 1 cup mozzarella cheese (cubed)
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Olive oil for brushing
Directions :
- Prepare the Rice Mixture:
- Cook Arborio rice in chicken broth until al dente. Let it cool.
- Mix cooled rice with Parmesan cheese, salt, pepper, and chopped parsley.
- Shape the Arancini Balls:
- Form balls of rice around a small cube of mozzarella.
- Compress the rice gently but firmly to hold the shape.
- Bread the Arancini:
- Beat eggs in a bowl.
- Dip each rice ball into the eggs, then roll in bread crumbs.
- Bake the Arancini:
- Preheat oven to 375°F (190°C).
- Place arancini on a parchment-lined baking sheet.
- Brush with olive oil.
- Bake for 20-25 minutes until golden brown and crispy.
how to serve Baked Arancini
Serve hot so the mozzarella is melty. Put them on a plate with warm marinara sauce for dipping. Add a simple green salad or roasted vegetables on the side. They also work well as finger food at a party.
how to store Baked Arancini
Let them cool to room temperature first. Store in an airtight container in the fridge for up to 3 days. To freeze, place them on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven until warm and crisp.
tips to make Baked Arancini
- Cool the rice fully before shaping. Warm rice will not hold well.
- Compress the rice firmly so balls do not fall apart.
- Brush with olive oil for a crispy, golden surface.
- Use good Parmesan for more flavor.
- For hearty sides, you might like an Authentic Rumbledethumps recipe to go with these.
variation (if any)
- Add cooked peas or small bits of ham inside the rice.
- Use different cheeses like provolone or fontina.
- Mix herbs into the bread crumbs for more flavor.
- Fry instead of bake for a richer, crispier crust.
FAQs
Q: Can I use leftover risotto for arancini?
A: Yes. Leftover risotto works well and often holds together easier.
Q: Can I fry the arancini instead of baking?
A: Yes. Fry in hot oil until golden brown, but baking is lighter.
Q: How do I keep them from falling apart?
A: Cool the rice, mix with cheese, and press the balls firmly. Use the egg and breading to seal them.
Q: How long will they keep in the freezer?
A: Up to 2 months in a freezer bag. Thaw and reheat in the oven.
Q: Can I make them ahead for a party?
A: Yes. Make and freeze them. Bake from frozen, adding a few extra minutes.
Conclusion
For another take on baked arancini, see Baked Arancini Recipe (Risotto Balls) – LemonsforLulu.com.
Baked Arancini
Ingredients
Method
- Cook Arborio rice in chicken broth until al dente and then let it cool.
- Mix the cooled rice with grated Parmesan, salt, pepper, and chopped parsley.
- Form balls of rice around a small cube of mozzarella.
- Compress the rice gently but firmly to hold the shape.
- Beat eggs in a bowl.
- Dip each rice ball into the eggs and then roll in bread crumbs.
- Preheat the oven to 375°F (190°C).
- Place arancini on a parchment-lined baking sheet.
- Brush with olive oil and bake for 20-25 minutes until golden brown and crispy.