Baked Arancini Recipe

Imagine biting through a golden-brown, crispy exterior to reveal creamy, cheesy risotto with a surprise center – that’s the magic of Baked Arancini. These Italian rice balls transform leftover risotto into an irresistible appetizer or light meal that will transport you straight to Sicily. Traditionally fried, this healthier Baked Arancini Recipe delivers the same satisfying crunch with significantly less oil. You’ll learn how to shape, stuff, and bake these delightful morsels to perfection, impressing friends and family with your Italian cooking prowess.

Why You’ll Love This Recipe

The Baked Arancini Recipe stands out as a crowd-pleaser for countless reasons. First, it’s a healthier twist on the classic, offering that distinctive crispy-creamy contrast without deep-frying. The exterior forms a satisfying golden crust that yields to reveal velvety risotto and a molten cheese center – a textural symphony in every bite.

These Italian rice balls are incredibly versatile – serve them as elegant appetizers at your next gathering, pack them for lunch, or enjoy them as a substantial snack. They’re also make-ahead friendly, perfect for busy hosts who want to impress without last-minute cooking stress.

Perhaps most appealingly, this recipe transforms leftover risotto into something entirely new and exciting. It’s practical cooking at its most delicious, reducing food waste while creating something even more craveable than the original dish. The arancini balls are perfectly portioned for easy serving and can be customized with various fillings to suit any preference.

Ingredients

For the Baked Arancini:

• 3 cups (600g) leftover risotto, chilled (basic risotto or mushroom risotto works well)
• 4 oz (115g) mozzarella cheese, cut into 1/2-inch cubes
• 2 large eggs, beaten
• 1 1/2 cups (180g) panko breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

The success of your baked rice balls depends significantly on starting with well-chilled risotto – at least 4 hours in the refrigerator or ideally overnight. Choose a high-quality mozzarella that melts beautifully for the filling, and panko breadcrumbs rather than regular breadcrumbs for superior crispiness. For the best flavor development, use freshly grated Parmesan rather than pre-packaged varieties.

Pro Tips

Master the Shaping Technique: The key to perfect Baked Arancini lies in the shaping. Wet your hands slightly before forming each ball to prevent the risotto from sticking. Create a small indentation in each portion of risotto, place the cheese cube inside, then gently shape into a ball while ensuring the filling stays completely enclosed. If the rice mixture feels too soft to hold its shape, refrigerate it for an additional 30 minutes.

Perfect Coating Strategy: For the crispiest exterior, use a three-stage breading process. First, roll the rice ball in flour, then dip in beaten egg, allowing excess to drip off. Finally, thoroughly coat in the panko-Parmesan mixture, pressing gently to ensure breadcrumbs adhere completely. This creates a seal that keeps the cheese from leaking during baking.

Baking for Optimal Crispiness: Preheat your baking sheet in the oven before adding the arancini – this immediate heat contact creates a better crust. Drizzle or spray the balls with olive oil just before baking, then halfway through cooking time, rotate the baking sheet and gently turn each arancini for even browning. The balls should reach an internal temperature of 165°F (74°C) for food safety and optimal cheese meltiness.

Instructions

Step 1: Prepare Your Station
Start by setting up your breading station with three shallow bowls. In the first, place 1/2 cup all-purpose flour. In the second, beat the eggs until smooth. In the third, combine panko breadcrumbs, Parmesan, salt, pepper, and garlic powder. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat. Place the baking sheet in the oven to preheat.

Step 2: Shape the Arancini
Scoop about 3 tablespoons of chilled risotto into your slightly dampened palm. Make an indentation in the center and place a cheese cube inside. Gently form the risotto around the cheese, completely enclosing it, then shape into a ball about 2 inches in diameter. Place on a plate and repeat with remaining risotto. You should get approximately 12-14 balls.

Step 3: Coat the Rice Balls
Working one at a time, roll each ball in the flour, shaking off excess. Dip into beaten egg, ensuring complete coverage. Finally, roll in the panko mixture, pressing gently to adhere. Place the breaded balls on a clean plate and continue until all are coated.

Step 4: Bake to Golden Perfection
Carefully remove the hot baking sheet from the oven. Drizzle it with 1 tablespoon olive oil, then arrange the Baked Arancini on the sheet with at least 1 inch between them. Drizzle or spray the tops with the remaining olive oil. Bake for 25-30 minutes, turning carefully halfway through, until golden brown and crispy all over.

Step 5: Rest and Serve
Allow the Baked Arancini to rest for 5 minutes before serving – this helps prevent burning your mouth on the molten cheese center. Serve warm with marinara sauce for dipping, garnished with fresh basil and additional Parmesan if desired.

Variations

Meat-Lover’s Arancini: For a heartier version of this Baked Arancini Recipe, add 1/4 cup of finely diced cooked pancetta or prosciutto to your risotto before shaping. Instead of mozzarella, use a small cube of fontina cheese and a tiny spoonful of meat ragù as your filling. The combination creates a satisfying main dish variation that pairs wonderfully with a simple green salad.

Vegetable-Packed Arancini: Transform your baked rice balls into a nutrient-dense appetizer by folding 1/2 cup of finely chopped sautéed vegetables (spinach, roasted red peppers, or peas work beautifully) into your chilled risotto. For the center, combine mozzarella with a small amount of pesto or sun-dried tomato paste for an explosion of Mediterranean flavors. This variation offers a colorful interior that’s as visually appealing as it is delicious.

Gluten-Free Adaptation: Create gluten-free Baked Arancini by substituting the panko with crushed rice Chex cereal or gluten-free panko breadcrumbs. Ensure your risotto was made with gluten-free broth, and replace the all-purpose flour with a gluten-free blend. The result maintains all the textural contrast of traditional arancini while accommodating dietary restrictions.

Storage and Serving

These Baked Arancini can be refrigerated in an airtight container for up to 3 days. For the best texture when reheating, avoid the microwave, which will soften the crispy exterior. Instead, place them on a baking sheet in a 350°F (175°C) oven for 10-12 minutes until heated through. For longer storage, freeze the unbaked, breaded arancini on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding about 10 minutes to the cooking time.

Serve these Italian rice balls as an impressive appetizer with a small bowl of warm marinara sauce for dipping. For a light meal, present 3-4 Baked Arancini alongside a peppery arugula salad dressed with lemon and olive oil. They also make an excellent addition to an antipasto platter alongside olives, sliced meats, and roasted vegetables. For an elegant dinner party starter, serve each arancini on a small pool of saffron-infused aioli, garnished with microgreens.

FAQs

Can I make arancini if I don’t have leftover risotto?
Yes! You can prepare risotto specifically for this Baked Arancini Recipe. Just make sure to cool it completely in the refrigerator for at least 4 hours before shaping.

Why did my arancini fall apart during baking?
This typically happens if the risotto wasn’t cold enough or if it was too wet. Ensure your risotto has been thoroughly chilled, and if it seems too moist, you can mix in 1-2 tablespoons of grated Parmesan to help bind it.

Can I air fry these instead of baking?
Absolutely! Air fry your Baked Arancini at 375°F (190°C) for about 12-15 minutes, turning halfway through cooking time. The result will be exceptionally crispy.

How do I know when the arancini are done baking?
They should be golden brown all over and reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, you can insert a toothpick into the center – it should come out hot to the touch.

My cheese isn’t melting in the center. What went wrong?
You may be using a cheese that doesn’t melt well, or your arancini might be too large. Make sure to use a good melting cheese like mozzarella, and keep the balls around 2 inches in diameter for even heating.

Conclusion

This Baked Arancini Recipe is comfort food at its finest — crispy on the outside, creamy within, and hiding that irresistible molten cheese surprise that makes each bite a delightful discovery. It’s the kind of dish that transforms simple ingredients into something truly special, perfect for entertaining or making an ordinary weeknight feel like a visit to a Sicilian café. Whether you’re repurposing leftover risotto or making a batch from scratch, these golden orbs of goodness deliver restaurant-quality results with surprisingly little effort.

Print