Description
Baked Arancini Recipe: Cheesy risotto balls baked to crisp perfection. A crowd-pleasing, easy Italian dish with gooey mozzarella and savory herbs.
Ingredients
Scale
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 arancini ball
- Calories: 190
- Sugar: 2g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg