Crispy 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
Scale
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