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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!

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

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

Find it online: https://yumntasty.com/baked-arancini/