Baked Arancini Recipe
Crispy on the outside and gooey on the inside, this baked arancini recipe offers a healthier twist on the classic Italian rice balls. Stuffed with mozzarella and baked to golden perfection, these arancini bring a taste of Sicily right to your kitchen.
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
Instructions
- 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.
Notes
Ensure the rice mixture is sticky but not too wet for easy shaping.
Seal the filling well to avoid leakage during baking.
Use parchment paper for easy cleanup and to prevent sticking.
Seal the filling well to avoid leakage during baking.
Use parchment paper for easy cleanup and to prevent sticking.