Description
Baked Arancini transforms leftover risotto into delicious crispy rice balls filled with gooey mozzarella, perfect for family gatherings.
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups bread crumbs
- 2 eggs
- 1 cup mozzarella cheese, cubed
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- Cook Arborio rice in chicken broth until al dente. Allow the rice to cool completely.
- Combine the cooled rice with Parmesan cheese, salt, pepper, and chopped parsley. Mix well.
- Shape the mixture into balls, placing a small cube of mozzarella in the center of each ball. Ensure they are compact.
- Beat the eggs in a bowl.
- Dip each rice ball into the egg, then roll it in bread crumbs until fully coated.
- Place the breaded arancini on a parchment-lined baking sheet and brush with olive oil.
- Bake for 20-25 minutes until they’re golden brown and crispy.
Notes
Serve Baked Arancini with marinara sauce or a fresh arugula salad for a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Baked Arancini, Rice Balls, Italian Appetizer, Vegetarian Recipe, Family Meal