Baked Arancini
These Baked Arancini are my take on a classic Italian favorite, made just a bit lighter, but just as comforting. Instead of deep frying, these are baked until beautifully golden, which means less mess and a little more balance without giving up that satisfying crunch.
Ingredients
For the risotto
- 2 tbsp (30g) olive oil
- 1 (2.5oz - 70g) small onion , finely chopped
- 1 cup (7oz - 200g) Arborio rice
- 1/4 cup (60g) dry white wine , optional
- 4-5 cups (900ml -1.2l) vegetable or chicken broth , kept warm
- 1/2 cup (50g) Parmesan cheese , grated
- 1/2 cup (2oz-60g) peas , fresh or frozen
- Salt and pepper to taste
For the arancini
- 3/4 cup (70g) mozzarella , cut in 1/2 inch (1cm) small cubes
- 1/2 cup (60g) all-purpose flour
- 2 large eggs
- 1 ¼ cup (65g) panko breadcrumbs
- 2 tbsp olive oil for drizzling or spraying
Instructions
Prepare the risotto.
- In a saucepan, heat olive oil over medium heat.
- Add onion and sauté until soft.
- Add the rice and toast it for 1-2 minutes.
- Pour in the wine (if using) and cook until mostly absorbed.
- Begin adding broth or vegetable stock, one ladle at a time.
- Stir frequently and let each addition absorb before adding the next.
- After about 20 minutes, the rice should be tender and creamy.
- In the final minute of cooking, stir in the peas.
- Remove from heat and stir in Parmesan, salt, and pepper.
- Spread the risotto onto a baking dish to cool completely. Refrigerate 1–2 hours or overnight if making ahead.
Shape the arancini.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Take a heaping tablespoon of chilled risotto.
- Flatten it slightly and place a small cube of mozzarella in the center.
- Shape into a ball, sealing the cheese inside.
- Repeat with the remaining risotto.
Bread the arancini.
- Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Roll each ball in flour and then dip in egg.
- Coat in panko breadcrumbs.
- Place on the prepared baking sheet.
- Lightly drizzle or spray the arancini with olive oil.
- Bake for 20–25 minutes until golden brown and crisp.
- Serve with marinara sauce, your favorite dipping sauce or with a green salad.
Nutrition
Serving: 1 aranciniCalories: 65kcalCarbohydrates: 7.2gProtein: 2.6gFat: 2.8gSaturated Fat: 0.8gCholesterol: 26mgSodium: 106mgPotassium: 30mgFiber: 0.5gCalcium: 28mg