Baked Arancini with Mozzarella (Impression)
Cheesy rice balls coated with breadcrumbs and baked until crisp, filled with gooey mozzarella and fresh herbs.
# Liste des ingrédients:
01 -
2 cups Arborio rice
02 -
4 cups chicken broth
03 -
1/2 cup grated Parmesan cheese
04 -
1/4 cup chopped fresh parsley
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Filling
07 -
1 cup mozzarella cheese, diced into small cubes
→ Coating
08 -
2 large eggs
09 -
2 cups dried bread crumbs
10 -
Olive oil, for brushing
# Étapes de préparation:
01 -
Combine Arborio rice and chicken broth in a saucepan. Bring to a simmer and cook, stirring frequently, until rice is al dente and liquid is absorbed, about 20 minutes. Allow rice to cool completely.
02 -
Transfer cooled rice to a bowl. Add grated Parmesan cheese, chopped parsley, salt, and black pepper. Stir well to combine.
03 -
With slightly damp hands, take a small portion of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center, then encase it with the rice, forming a compact ball. Repeat with remaining mixture and cheese.
04 -
Beat eggs in a shallow bowl. Roll each rice ball in the beaten eggs, then coat thoroughly with bread crumbs, pressing gently to help crumbs adhere.
05 -
Preheat oven to 190°C. Arrange breaded arancini on a parchment-lined baking tray. Brush each ball lightly with olive oil.
06 -
Bake for 20-25 minutes, rotating the tray halfway, until arancini are golden brown and crisp. Serve hot.
# Informations complémentaires:
01 -
Allow the cooked rice to cool completely before shaping, as this helps prevent the balls from falling apart.