Baked Arancini
Crispy baked rice balls filled with creamy mozzarella and seasoned with Parmesan, these baked arancini are a perfect appetizer or snack, offering a comforting Italian classic without the need for frying.
Ingredients
For the Base
- 2 cups Arborio rice Short-grain rice for creaminess.
- 4 cups chicken broth Low-sodium recommended.
- Salt and pepper to taste
- 1/4 cup chopped parsley Fresh for flavor.
- 1/2 cup grated Parmesan cheese For savory depth.
- 2 eggs Helps bind the mixture.
For Breading
- 2 cups bread crumbs Panko for crispiness recommended.
- Olive oil for brushing
For the Filling
- 1 cup mozzarella cheese, cubed Fresh or low-moisture.
To Serve (optional)
- Simple tomato sauce or lemon wedges Optional serving suggestions.
Instructions
Cooking the Rice
- In a saucepan, bring the chicken broth to a simmer. Add Arborio rice and cook until al dente. Drain any excess liquid and let the rice cool.
Mixing the Rice Mixture
- In a bowl, mix the cooled rice with grated Parmesan, chopped parsley, salt, pepper, and beaten eggs. Stir until well combined.
Forming the Arancini
- Take a handful of the rice mixture, flatten it in your palm, place a cube of mozzarella in the center, then shape the rice around it to form a ball.
Breading the Balls
- Dip each rice ball in a beaten egg and roll in bread crumbs until fully coated.
Baking
- Preheat the oven to 375°F. Place the breaded balls on a baking sheet, brush lightly with olive oil, and bake for 20–25 minutes until golden brown.
Notes
Let baked arancini rest for 3–4 minutes before serving. For extra crispiness, consider using panko breadcrumbs and brushing with oil.