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Baked Arancini

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A delicious and healthier take on traditional Italian arancini, these baked rice balls are filled with gooey cheese and coated in crispy breadcrumbs.

Ingredients

Scale
  • 2 cups Arborio rice
  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • 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

  1. Cook the rice: In a medium saucepan, combine the Arborio rice and chicken broth, bringing everything to a boil over medium heat. Reduce the heat to low, cover, and simmer for 18-20 minutes until absorbed.
  2. Mix in the goodies: Transfer rice to a bowl, let it cool a few minutes, then add Parmesan, mozzarella, parsley, salt, and pepper.
  3. Egg it up: Crack the eggs into the rice mixture and stir until fully incorporated.
  4. Form the balls: Take about 1/4 cup of the mixture and form it into a ball, pressing a cube of mozzarella in the center.
  5. Coat the balls: Dip each ball in breadcrumbs, rolling to coat completely.
  6. Brush and bake: Preheat the oven to 375°F (190°C), arrange on a baking sheet, brush with olive oil, and bake for 20-25 minutes until golden brown.

Notes

Serve with marinara sauce or pesto for dipping. Can be prepared ahead of time and stored in the fridge.

Nutrition

Keywords: arancini, baked rice balls, Italian appetizer, vegetarian recipe

Find it online: https://flavorsbyclara.com/minute-crispy-baked-arancini-cheesy-rice-balls/