Name: Authentic Baked Arancini Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 4 cups chicken broth; 1/2 cup grated Parmesan cheese; 1/4 cup chopped parsley; Salt to taste; Freshly ground black pepper to taste; 1 cup mozzarella cheese, cut into small cubes; 2 cups bread crumbs; 2 large eggs; Olive oil for brushing

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Introduction

Arancini are delightful Italian rice balls, crispy on the outside and filled with gooey mozzarella inside. This baked version is a lighter take on the classic fried treat, making it perfect for a tasty appetizer or snack.

Six golden brown, crispy fried balls sit closely together in a round white plate on a white marbled surface. Each ball has a textured, crunchy outer layer with small bits of browned breading. On top of each ball, there is a light sprinkling of grated white cheese and finely chopped fresh green herbs. A small pool of herb-infused oil surrounds the balls on the plate, adding a slight shine and extra color contrast to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Arborio rice
4 cups chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
Salt to taste
Freshly ground black pepper to taste
1 cup mozzarella cheese, cut into small cubes
2 cups bread crumbs
2 large eggs
Olive oil for brushing

Instructions

Step 1: Combine Arborio rice and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the rice is al dente and liquid is absorbed, about 20 minutes. Transfer to a large bowl and allow to cool.
Step 2: Add grated Parmesan cheese, chopped parsley, salt, and black pepper to the cooled rice. Mix thoroughly until evenly combined.
Step 3: Scoop approximately 2 tablespoons of rice mixture into your hand. Place a mozzarella cube in the center and encase it with the rice, forming a compact ball. Repeat until all rice mixture and mozzarella cubes are used.
Step 4: Whisk eggs in a shallow bowl. Dip each rice ball in the beaten egg, then roll to coat evenly with bread crumbs. Place on a parchment-lined baking sheet.
Step 5: Preheat oven to 375°F (190°C). Lightly brush each rice ball with olive oil. Bake for 20 to 25 minutes or until golden brown and crisp.

Tips & Variations

For a vegetarian option, use vegetable broth instead of chicken broth.
Try adding a pinch of nutmeg to the rice mixture for extra warmth and flavor.
Serve with marinara or spicy arrabbiata sauce for dipping.
To make them gluten-free, substitute bread crumbs with crushed gluten-free crackers or panko.

Storage

Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10 minutes to regain their crispiness. They can also be frozen before baking; bake directly from frozen adding a few extra minutes to cooking time.

How to Serve

The image shows five golden-brown fried balls with a crispy texture, arranged closely on white parchment paper over a white plate. Each ball is sprinkled with small green herb pieces and a light dusting of white grated cheese. The balls have a rough, crunchy surface with some darker spots indicating deep frying. The plate sits on a wooden cutting board, and the background has a soft focus with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover risotto to make arancini?

Yes, leftover risotto works perfectly for arancini. Just make sure it’s chilled and firm enough to shape into balls.

Is it necessary to bake instead of fry the arancini?

Baking is a healthier alternative that still gives a crispy exterior, but frying produces a richer, golden crust. Choose based on your preference and dietary needs.