Baked Arancini

I love making Baked Arancini because it’s a healthier twist on the classic deep-fried Italian rice balls. These crispy, golden orbs are made with creamy risotto and filled with gooey mozzarella, then baked instead of fried for a lighter option without sacrificing flavor. Perfect as a snack, appetizer, or even as a main dish when served with a side of marinara sauce, these arancini are sure to be a crowd-pleaser!

Why I’ll Love This Recipe

What I adore about these baked arancini is how the creamy risotto filling becomes perfectly crispy on the outside while staying warm and cheesy on the inside. Plus, baking them gives you that crispy texture you crave, without all the added oil and mess from deep frying. They’re incredibly flavorful with just the right balance of crunch and creaminess!

Ingredients

For the Risotto:

• 1 1/2 cups Arborio rice (short-grain rice for risotto)

• 4 cups chicken or vegetable broth (warmed)

• 1/2 cup dry white wine (optional, you can use extra broth)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup grated Parmesan cheese

• 1 tablespoon unsalted butter

• Salt and pepper, to taste

For the Arancini:

• 1 cup shredded mozzarella cheese (or bocconcini, if you prefer)

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 1/2 cups panko breadcrumbs (or regular breadcrumbs)

• Olive oil spray (for baking)

For serving:

• Marinara sauce, for dipping

Directions

1. Make the risotto:

   • In a large saucepan, heat a tablespoon of butter over medium heat. Add the chopped onion and cook for about 2-3 minutes until softened. Add the garlic and cook for another 30 seconds, until fragrant.

   • Add the Arborio rice to the pan and cook, stirring frequently, for about 1 minute, allowing the rice to lightly toast.

   • Pour in the white wine (if using) and stir until the liquid is mostly absorbed.

   • Gradually add the warm broth, about 1/2 cup at a time, stirring constantly and allowing each addition of liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy (about 18-20 minutes). You may not need all the broth, so just add until the rice is fully cooked.

   • Remove the pan from heat, stir in the grated Parmesan cheese, and season with salt and pepper to taste. Let the risotto cool to room temperature (or refrigerate it for quicker cooling).

2. Prepare the arancini balls:

   • Once the risotto has cooled, take about 1-2 tablespoons of the risotto and flatten it into your hand. Place a small cube of mozzarella in the center and mold the rice around it to form a ball. Repeat with the rest of the risotto and cheese, making about 12-14 balls.

   • Place the flour in one shallow bowl, whisk the eggs in another, and place the breadcrumbs in a third shallow bowl.

3. Coat the arancini:

   • Roll each risotto ball in the flour, then dip it into the beaten eggs, and finally roll it in the breadcrumbs, ensuring it is well coated. Repeat until all the balls are coated.

4. Bake the arancini:

   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

   • Place the coated arancini on the prepared baking sheet and lightly spray them with olive oil spray to help them crisp up during baking.

   • Bake for 20-25 minutes, flipping them halfway through, until they are golden and crispy on the outside.

5. Serve:

   • Once baked, remove the arancini from the oven and serve them hot with a side of marinara sauce for dipping. Enjoy!

Servings and Timing

This recipe makes about 12-14 arancini. Prep time is about 30 minutes (with cooling), and bake time is 20-25 minutes.

Variations

I like to change it up by:

• Adding cooked spinach, peas to the risotto for extra flavor and texture.

• Using a mix of different cheeses like fontina, Gouda, or cheddar for a more complex filling.

• Adding fresh herbs like basil or parsley to the risotto for added freshness.

• Stuffing the arancini with a little spoonful of marinara sauce instead of mozzarella for a twist.

Storage / Reheating

Store leftover baked arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 375°F (190°C) for 10-15 minutes until heated through and crispy again.

FAQs

1. Can I make the risotto ahead of time?
   Yes! You can make the risotto ahead of time, let it cool, and store it in the fridge for up to 2 days. Just form the arancini balls when you’re ready to bake.

2. Can I fry these instead of baking?
   Yes! If you prefer to fry them, heat oil in a deep pan to 350°F (175°C). Fry the arancini in batches for about 3-4 minutes, or until golden brown and crispy. Drain on paper towels before serving.

3. Can I make these gluten-free?
   Yes, you can make these gluten-free by using gluten-free breadcrumbs and a gluten-free flour blend.

4. Can I freeze the arancini?
   Yes, you can freeze unbaked arancini. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. To cook, bake them straight from the freezer, adding a few extra minutes to the bake time.

Conclusion

Baked Arancini are a healthier, equally delicious twist on the classic fried rice balls. With their crispy, golden exterior and creamy, cheesy center, they make a fantastic snack, appetizer, or main dish. These are perfect for entertaining or just when you’re craving something comforting and indulgent without the mess of frying!

Baked Arancini

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Baked Arancini is a healthier twist on classic deep-fried Italian rice balls. These crispy, golden orbs are made with creamy risotto and filled with gooey mozzarella, then baked instead of fried for a lighter option without sacrificing flavor. Perfect as a snack, appetizer, or even as a main dish when served with marinara sauce, these arancini are sure to be a crowd-pleaser!

• Author: Sarah
• Prep Time: 30 minutes
• Cook Time: 20-25 minutes
• Total Time: 1 hour
• Yield: 12-14 arancini
• Category: Appetizer
• Method: Bake
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1 1/2 cups Arborio rice (short-grain rice for risotto)

4 cups chicken or vegetable broth (warmed)

1/2 cup dry white wine (optional, you can use extra broth)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1 tablespoon unsalted butter

Salt and pepper, to taste

1 cup shredded mozzarella cheese (or bocconcini, if preferred)

1/2 cup all-purpose flour

2 large eggs

1 1/2 cups panko breadcrumbs (or regular breadcrumbs)

Olive oil spray (for baking)

Marinara sauce, for dipping

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Instructions

1. Make the risotto: In a large saucepan, heat a tablespoon of butter over medium heat. Add the chopped onion and cook for about 2-3 minutes until softened. Add the garlic and cook for another 30 seconds. Add the Arborio rice and cook, stirring frequently, for 1 minute. Pour in the white wine (if using) and stir until absorbed. Gradually add the warm broth, about 1/2 cup at a time, stirring constantly. Let each addition absorb before adding more. Continue until rice is tender and creamy (18-20 minutes). Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Let cool to room temperature.
2. Prepare the arancini balls: Once the risotto has cooled, take about 1-2 tablespoons of risotto and flatten it into your hand. Place a cube of mozzarella in the center and mold the rice around it to form a ball. Repeat until all balls are formed.
3. Coat the arancini: Roll each ball in flour, dip into the beaten eggs, then coat in breadcrumbs. Repeat until all balls are coated.
4. Bake the arancini: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the coated arancini on the sheet and lightly spray with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Serve: Serve the arancini hot with marinara sauce for dipping.

Notes

Add cooked spinach or peas to the risotto for extra flavor and texture.

Use a mix of cheeses like fontina, Gouda, or cheddar for a richer filling.

For freshness, add basil or parsley to the risotto.

Stuff arancini with marinara sauce instead of mozzarella for a twist.

Nutrition

• Serving Size: 1 arancini
• Calories: 130
• Sugar: 2g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg