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Baked Arancini make gatherings extra special with their irresistible combination of creamy rice centers and crispy golden shells. These are a lighter spin on the deep-fried Italian favorite, using a simple oven method so you can enjoy authentic flavor without excess oil. I always keep this recipe up my sleeve for everything from casual snacks to fancy feasts.
Whenever I pull these out of the oven my kitchen fills with cheesy aroma my kids always sneak a sample before dinner They cannot believe these taste so decadent with no frying involved
Ingredients
- Arborio rice: Classic for arancini this short grain rice gives that essential creamy texture Look for plump rice with a pearly sheen for best results
- Chicken broth: Provides savory depth Choose low sodium if you want more control over salt
- Grated Parmesan cheese: Brings sharpness and a nutty kick Always grate fresh from a wedge for pure flavor
- Bread crumbs: You need these for perfect crunch I like using panko for extra crispiness but regular work too
- Eggs: Help the crumbs stick and add richness Go for large fresh eggs
- Mozzarella cheese: Cubed for gooey surprise centers Whole milk mozzarella melts best and gives that signature pull
- Chopped parsley: Lifts the whole dish with freshness Pick bright green flat leaf parsley
- Salt and pepper: Customize here Use flaky sea salt and cracked black pepper for layering flavors
- Olive oil: For brushing on top and making the outside golden and crisp Choose extra virgin for its fruity flavor
Step-by-Step Instructions
- Prepare the Rice Mixture:
- Cook Arborio rice gently in chicken broth The grains should be just tender and yet hold their shape Al dente texture is key Once done spread the rice on a baking sheet to cool completely so it does not get sticky as you work
- Mix in Flavor:
- Stir together the cooled rice with freshly grated Parmesan cheese chopped parsley salt and black pepper Mixing while the rice is cool helps the mixture hold together and the flavors stay distinct
- Shape the Arancini Balls:
- Take a spoonful of rice and flatten it slightly Place a cube of mozzarella in the center then mold the rice around the cheese Compress gently but firmly rolling between your palms until you have even balls Make sure the cheese is well enclosed to prevent leaks while baking
- Coat with Egg and Bread Crumbs:
- Crack the eggs into a shallow bowl and whisk until smooth Place bread crumbs in a second dish Dip each rice ball into the eggs coating all over then roll in bread crumbs until the surface is fully covered Pat the bread crumbs in gently to help them adhere
- Arrange and Bake:
- Preheat your oven to three hundred seventy five degrees Place breaded arancini on a parchment lined baking sheet leaving a bit of space between each Brush tops and sides with olive oil This is what ensures a shattering crisp crust Bake in the center rack for twenty to twenty five minutes You are looking for an even golden color and a crunchy shell Tap one gently and you should hear a hollow crisp sound
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My favorite part is watching the mozzarella melt and stretch with every bite My grandma used to serve these during holiday feasts and the aroma always transports me back to her kitchen
Storage Tips
After cooling any leftovers can be stored in an airtight container in the fridge They will keep for up to three days When you want to reheat use a hot oven or toaster oven to bring back their crunchy crust Never microwave or they will go soggy You can even freeze baked arancini before baking and pop straight into the oven from frozen just add a few minutes to the cook time
Ingredient Substitutions
You can swap in vegetable broth for a vegetarian version If you only have regular rice it will not be as creamy but will still work For the filling try fontina or provolone if you crave something richer For gluten free swap panko crumbs for gluten free alternative or even finely crushed rice cereal
Serving Suggestions
Pair these with a simple marinara sauce for dipping They also shine on a platter with fresh greens a drizzle of basil oil or roasted veg For smaller bites make mini arancini using a teaspoon of rice These are always crowd favorites at parties I even love to sneak a couple into lunchboxes for a fun lunch upgrade
Arancini History
Originating in Sicily arancini are traditional street food created as a way to use up leftover risotto Every region has their take but what connects them all is the mix of creamy filling and crisp shell Baked versions are a popular update in modern Italian kitchens especially for home cooks looking for health and convenience without flavor sacrifice
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Baked arancini are a modern twist on a classic Italian dish, perfect for impressing your guests while keeping things delightfully light.
Foire aux questions sur la recette
- → What type of rice works best for arancini?
Arborio rice is ideal as it turns creamy yet firm, helping the balls hold their shape and offer a rich texture.
- → Do I need to chill the rice mixture before shaping?
It's best to let the rice cool completely to make shaping easier and prevent the cheese from melting too early.
- → Why bake instead of fry?
Baking uses less oil and yields a lighter, crisp crust without deep-frying. Brushing with olive oil helps achieve a golden finish.
- → What can I serve as a dip?
Classic choices include warm marinara, pesto, or even a garlic aioli for extra flavor.
- → Can leftovers be reheated?
Yes. Reheat in the oven or air fryer to restore crispiness and enjoy them as a tasty snack the next day.