Crispy Baked Arancini with Mozzarella and Parmesan Recipe
If you’re anything like me, you’re always on the lookout for snacks that are both crispy on the outside and wonderfully melty on the inside. This Crispy Baked Arancini with Mozzarella and Parmesan Recipe hits that sweet spot perfectly! It’s like biting into a golden little treasure chest of creamy risotto with a cheesy heart that pulls apart just right. Whenever I want a crowd-pleaser that feels fancy but is actually pretty simple, arancini is my go-to.
What I love about this Crispy Baked Arancini with Mozzarella and Parmesan Recipe is it brings all those deep, comforting Italian flavors with none of the mess of frying. Baking these beauties means you get that satisfying crunch and rich taste but a lighter dish that’s easier to make and clean up. Trust me, whether you’re gearing up for a family dinner, a casual get-together, or simply craving something deliciously different, these arancini will become your new obsession.
Ingredients You’ll Need
Every ingredient in this recipe is chosen to create the perfect balance of creamy inside and crispy outside. The Arborio rice, classic in risotto, blends beautifully with Parmesan and mozzarella for a flavor-packed filling that’s hard to beat.
- Arborio rice: This starchy rice is essential for that creamy risotto texture inside the arancini.
- Chicken broth: Using broth instead of water adds depth and richness to the rice.
- Grated Parmesan cheese: Adds that nutty, salty punch that complements the mozzarella perfectly.
- Bread crumbs: Creates the crispy crust that makes these arancini so irresistible.
- Eggs: Work as a binder and help the bread crumbs stick.
- Mozzarella cheese (cubed): Melts beautifully inside for that oozy surprise in every bite.
- Chopped parsley: Freshens things up and adds a subtle herbaceous note.
- Salt and pepper: To taste, balancing all the flavors.
- Olive oil: For brushing, helps achieve that golden, crunchy exterior without frying.
Variations
One of the best things about this Crispy Baked Arancini with Mozzarella and Parmesan Recipe is how easy it is to make your own. I love to switch things up based on what I have in my fridge or my mood—there’s really no limit.
- Vegetarian variation: Skip the chicken broth and go with vegetable broth instead. It still packs plenty of flavor and keeps things meat-free.
- Herbs and spices: Try adding a pinch of smoked paprika or some fresh basil to the risotto for a unique twist I’ve enjoyed.
- Different cheese combos: I sometimes swap mozzarella for fontina or add a little sharp cheddar for extra zing.
- Vegan-friendly: You can try vegan cheese and a flax egg to bind, though it won’t have quite the same creamy pull on the inside.
How to Make Crispy Baked Arancini with Mozzarella and Parmesan Recipe
Step 1: Cook the Arborio Rice Risotto
Start by bringing your chicken broth to a gentle simmer. Add the Arborio rice and cook it slowly, stirring occasionally, until the rice is tender and has absorbed all the broth—about 18-20 minutes. The texture should be creamy but not mushy. This part is important because the risotto is the flavor and texture base of your arancini.
Step 2: Mix in Parmesan, Parsley, and Seasoning
Once your risotto has cooled slightly so it’s easier to handle, stir in the grated Parmesan cheese, chopped parsley, and salt and pepper. This step boosts flavor and adds that lovely cheesy depth. Let the mixture cool completely or pop it in the fridge for faster cooling—this makes shaping your arancini much easier and less sticky.
Step 3: Shape the Arancini Balls
Wet your hands slightly to prevent sticking and scoop a generous spoonful of the risotto in your palm. Flatten it out and place a cube of mozzarella in the center. Then, mold the rice around the cheese, rolling it into a tight ball. The mozzarella will melt inside, creating that ooey-gooey center we all crave.
Step 4: Coat with Egg and Bread Crumbs
Beat the eggs in a shallow bowl. Dip each arancini ball into the egg, making sure it’s fully coated, then roll it in the bread crumbs until perfectly covered. This is what will give you that gorgeous, crispy crust after baking, so don’t skimp!
Step 5: Bake Until Golden and Crispy
Place your arancini balls on a baking sheet lined with parchment paper. Brush them lightly with olive oil to encourage browning, then pop them into a preheated oven at 400°F (200°C) for about 25-30 minutes. Halfway through, flip them over so they crisp evenly. You’ll know they’re done when they’re golden brown on all sides and smell absolutely irresistible.
How to Serve Crispy Baked Arancini with Mozzarella and Parmesan Recipe
Garnishes
I love sprinkling freshly chopped parsley or basil on top for a pop of color and freshness. A little drizzle of good quality olive oil right before serving adds a silky finish that makes each bite feel even more special.
Side Dishes
These arancini pair really well with a light tomato sauce or even a tangy marinara for dipping. I often serve them alongside a crisp green salad or grilled veggies to round out the meal without overshadowing the main event.
Creative Ways to Present
For special dinners or parties, I like to present these arancini on wooden boards or slate plates, lined up like little golden jewels. You can also skewer smaller arancini onto cocktail sticks as fun, finger-friendly appetizers that always get a lot of compliments.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover arancini in an airtight container in the fridge for up to 3 days. They keep their texture surprisingly well when baked initially and reheated carefully, so no need to fret if there are extras.
Freezing
Freezing arancini is a life-saver for busy weeks. I freeze them uncooked — after forming and coating — on a baking sheet until solid, then transfer to a freezer-safe bag. When you’re ready, just bake from frozen, adding a few extra minutes to the cooking time. Fresh-baked arancini any night of the week? Yes, please!
Reheating
To reheat leftovers, I pop them in a hot oven at 375°F (190°C) for about 10-15 minutes to restore crispiness. Avoid microwaving if you can—it tends to make the outer crust soggy and less enjoyable.
FAQs
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Can I make this Crispy Baked Arancini with Mozzarella and Parmesan Recipe gluten-free?
Absolutely! Simply substitute the bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Just make sure your other ingredients, like broth, are gluten-free as well. The texture will still turn out delightfully crispy and delicious.
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Is it possible to fry instead of bake the arancini?
Yes, traditionally arancini are fried for an even crunchier crust, but baking is a cleaner, healthier alternative that still yields great results. If you fry, use a high-smoke-point oil and fry until golden brown. Baking just means a little less fuss and fewer calories.
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Can I prepare the risotto ahead of time?
You can make the risotto a day ahead—it actually firms up nicely in the fridge, which helps when shaping your arancini. Just warm it slightly or use it cold when assembling, as long as it’s easy to handle.
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What’s the best way to ensure the mozzarella stays gooey inside?
Use fresh, good-quality mozzarella and cut it into small cubes that fit comfortably inside each rice ball. Don’t overfill or compact the rice too tightly around it, so it melts properly without leaking out during baking.
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How do I prevent the arancini from falling apart while baking?
Make sure your risotto base is cool and firm before shaping, and press the rice firmly around the mozzarella. Also, evenly coat the balls in egg and bread crumbs to create a strong outer layer. Brushing with olive oil helps them crisp up and hold their shape in the oven.
Final Thoughts
This Crispy Baked Arancini with Mozzarella and Parmesan Recipe is one of those dishes that feels comforting and indulgent but is so approachable it quickly becomes a staple. I genuinely love sharing this recipe with friends because it brings great flavor, texture, and a little bit of Italian magic to any table without a ton of hassle. So next time you want a snack or starter that impresses without stressing, give this recipe a shot—you won’t regret it!
PrintCrispy Baked Arancini with Mozzarella and Parmesan Recipe
This Baked Arancini recipe offers a delicious and lighter alternative to the traditional fried version. These crispy rice balls are stuffed with gooey mozzarella cheese, coated with breadcrumbs, and baked to golden perfection. Perfect as a savory appetizer or a comforting snack, they combine creamy Arborio rice, Parmesan, and fresh parsley to create an irresistible Italian treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 arancini balls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Rice Mixture
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- Salt and pepper to taste
Coating and Filling
- 2 eggs
- 2 cups bread crumbs
- 1 cup mozzarella cheese, cubed
Others
- Olive oil for brushing
Instructions
- Cook the rice: Rinse the Arborio rice under cold water until the water runs clear. In a large pot, bring the chicken broth to a boil, then add the rice. Reduce heat to low and simmer, covered, until the rice is tender and has absorbed most of the broth, about 18-20 minutes. Stir occasionally to prevent sticking.
- Prepare the rice mixture: Once the rice is cooked, transfer it to a large bowl. Stir in the grated Parmesan cheese, chopped parsley, and season with salt and pepper. Allow the mixture to cool enough to handle comfortably.
- Form the arancini balls: Beat the eggs in a separate bowl. Wet your hands with water to prevent sticking and take a small handful of the rice mixture. Flatten it slightly and place a cube of mozzarella cheese in the center. Carefully mold the rice around the cheese to form a compact ball. Repeat with the remaining mixture.
- Coat the balls: Dip each rice ball into the beaten eggs, then roll it in the breadcrumbs until fully coated. Place the coated arancini balls on a baking sheet lined with parchment paper.
- Prepare for baking: Preheat the oven to 400°F (200°C). Lightly brush each arancini ball with olive oil to help them crisp up during baking.
- Bake the arancini: Bake the balls in the preheated oven for 20-25 minutes, turning halfway through, until they are golden brown and crispy on the outside.
- Serve: Remove the arancini from the oven and let them cool for a few minutes before serving warm. They make a perfect appetizer or snack paired with marinara sauce if desired.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version but note the recipe as is contains chicken broth.
- To enhance flavor, add finely chopped onions and garlic to the rice while cooking.
- For extra crispiness, you can double coat the arancini by repeating the egg and breadcrumb step before baking.
- Leftover arancini can be stored in the refrigerator and reheated in an oven to retain crispiness.
- Using cold rice helps in shaping the balls better and prevents them from falling apart.
Keywords: Baked Arancini, Italian appetizers, arancini recipe, baked rice balls, mozzarella stuffed arancini
