Baked Arancini Recipe

Golden, crispy, and gloriously cheesy—this Baked Arancini Recipe delivers all the comfort and excitement of classic Sicilian rice balls, but with a lightened-up, oven-baked twist. Imagine breaking through a crunchy shell to discover gooey mozzarella inside, all wrapped in savory, herbed risotto and finished with a hint of Parmesan. It’s pure Italian joy, right from your own kitchen!

Ingredients You’ll Need

One of the best parts about this Baked Arancini Recipe is how it transforms basic ingredients into something magical. Each element contributes distinct flavor and texture, coming together for that classic arancini crunch, gooey center, and savory depth you crave.

• Arborio rice: Short-grain rice creates the creamy, starchy risotto base essential for holding your rice balls together.
• Chicken broth: Cooking the rice in broth infuses each grain with extra flavor—go for homemade or a high-quality store-bought kind.
• Grated Parmesan cheese: Adds salty, umami richness to the rice mixture, giving every bite a savory lift.
• Bread crumbs: The secret to that beloved crunch—choose panko for ultimate crispiness or classic Italian-style for extra flavor.
• Eggs: Help everything bind and ensure the breading sticks beautifully.
• Mozzarella cheese (cubed): A tiny cube in each arancini guarantees a luscious, melty core that never fails to impress.
• Chopped parsley: A handful of fresh herbs brings brightness and a pop of color to the rice mixture.
• Salt and pepper: Elevate and sharpen all those rich and creamy flavors.
• Olive oil (for brushing): A light coating before baking delivers golden, crispy results without frying.

Variations

Once you master this Baked Arancini Recipe, you’ll have an endless canvas for experimentation. Swap in your favorite cheeses, switch up the fillings, or play with the coating—making these rice balls your own is all part of the fun!

• Vegetarian-friendly: Replace chicken broth with vegetable broth and pack in roasted veggies or sautéed mushrooms for hearty, meat-free goodness.
• Meaty upgrade: Nestle a spoonful of cooked, crumbled Italian sausage or savory ground beef in the center for extra protein and richness.
• Gluten-free version: Use gluten-free bread crumbs or crushed rice crackers for a crispy, wheat-free coating that won’t disappoint.
• Spicy kick: Add finely diced jalapeños or a pinch of chili flakes to the rice mixture for a subtle, warming heat.

How to Make Baked Arancini Recipe

Step 1: Prepare the Rice Mixture

Begin by simmering the Arborio rice in chicken broth until it’s tender but still has just a hint of bite—think risotto, creamy and starchy, but not mushy. Once cooked, spread the rice out on a tray or large plate so it cools quickly; this makes shaping it a breeze. Fold in your Parmesan, fresh parsley, and a good pinch of salt and pepper for layers of flavor.

Step 2: Shape the Arancini Balls

With your rice mixture cool and easy to handle, gather a small handful and flatten it gently in your palm. Tuck a cube of mozzarella into the center, then close the rice around it and roll into a ball, compressing firmly but not squeezing too hard. This helps each arancini hold its shape and keeps the cheesy surprise safely inside.

Step 3: Bread the Arancini

Crack your eggs into a shallow bowl and get the bread crumbs ready in another. Dip each rice ball into the egg, coating all sides, then roll it through the breadcrumbs until fully covered. This double-layer ensures great crunch and keeps your mozzarella from escaping as it melts.

Step 4: Bake the Arancini

Line a baking sheet with parchment paper (for easy cleanup—trust me!), arrange your arancini on top, and brush each with a little olive oil. Bake at 375°F (190°C) for 20-25 minutes, or until they’re golden and crisp. Let them cool for a minute or two before serving so you get that perfect cheese-pull moment!

How to Serve Baked Arancini Recipe

Garnishes

A vibrant sprinkle of freshly torn parsley or basil adds color and garden-fresh aroma to your platter of arancini. For a little Italian dazzle, try scattering curls of extra Parmesan over the top, or serve with a side of tangy marinara for dipping—so irresistible, you’ll want to double the batch!

Side Dishes

This Baked Arancini Recipe pairs beautifully with a crisp green salad tossed in light vinaigrette, or a bowl of garlicky sauteed spinach for a wholesome touch. If you’re hosting, offer alongside antipasti like roasted peppers and olives—a spread that’s pure Italian hospitality.

Creative Ways to Present

Your arancini are eye-catching enough for a party—pile them high on a rustic board with small bowls of dips, or skewer mini arancini as an appetizer. For dinner, tuck a couple into a shallow bowl of warm tomato sauce, sprinkle with cheese, and garnish with herbs for a showstopper “main dish” moment.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Arancini keep well in an airtight container in the refrigerator for up to three days. They stay satisfying—cheesy, flavorful, and wonderfully snackable, even cold (trust me, I’ve done the fridge sneak!).

Freezing

After baking and cooling completely, arrange arancini on a baking sheet and freeze until solid. Transfer to a freezer bag and stash for up to 2 months. They make quick, tasty appetizers straight from the freezer to the oven!

Reheating

To regain that signature crunch, reheat arancini in the oven or air fryer at 350°F (175°C) for 10–12 minutes, flipping once halfway through. They’ll taste just as good as fresh—maybe even better, since you’ll have learned the art of patience.

FAQs

Final Thoughts

I know you’re going to adore this Baked Arancini Recipe—it’s a little bite of Italian happiness you can whip up anytime. Share with friends, enjoy with family, or sneak a warm one straight from the tray (no judgment here!). However you serve them, these golden rice balls are guaranteed to become your new go-to treat.

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