Baked Arancini
Baked Arancini are crispy, golden rice balls filled with gooey cheese, making them a delightful snack or appetizer that's healthier than traditional fried versions.
Ingredients
Main Ingredients
- 2 cups Arborio rice Can substitute with short-grain rice
- 4 cups chicken broth Use vegetable broth for a vegetarian version
- ½ cup grated Parmesan cheese
- 2 cups bread crumbs
- 2 pcs eggs Beaten
- 1 cup mozzarella cheese (cubed) Can use Fontina or cheddar as substitutes
- ¼ cup chopped parsley Can substitute with basil or oregano
- Salt and pepper to taste
- Olive oil for brushing
Instructions
Prepare the Rice Mixture
- In a large pot, bring the chicken broth to a boil.
- Add the Arborio rice and cook until al dente, typically around 15-20 minutes, stirring frequently.
- Once cooked, remove from heat and let the rice cool.
Mix the Ingredients
- In a large bowl, combine the cooled rice, grated Parmesan cheese, salt, pepper, and chopped parsley.
- Mix until well incorporated.
Shape the Arancini Balls
- Take a small amount of the rice mixture and form a ball around a cube of mozzarella.
- Compress gently to hold its shape and ensure the cheese is encased.
- Set the formed balls on a plate.
Bread the Arancini
- In a shallow bowl, beat the eggs until smooth.
- Dip each arancini ball in the egg wash, then roll in bread crumbs to coat.
Bake the Arancini
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper and arrange the breaded arancini on it.
- Lightly brush the tops with olive oil and bake for 20-25 minutes until golden brown.
Notes
Mistakes to avoid include overcooking the rice and skipping the breadcrumbs.