Description
Enjoy these crispy, cheesy Baked Arancini for a delightful Italian-inspired appetizer or snack. These rice balls are filled with gooey mozzarella, seasoned to perfection, and baked to a golden crispiness.
Ingredients
Units
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
Arancini Balls:
- 2 cups bread crumbs
- 2 eggs
- 1 cup mozzarella cheese, cubed
Additional:
- Olive oil for brushing
Instructions
- Prepare the Rice Mixture: Cook Arborio rice in chicken broth until al dente. Let it cool. Mix cooled rice with Parmesan cheese, salt, pepper, and chopped parsley.
- Shape the Arancini Balls: Form balls of rice around a small cube of mozzarella. Compress the rice gently but firmly to hold the shape.
- Bread the Arancini: Beat eggs in a bowl. Dip each rice ball into the eggs, then roll in bread crumbs.
- Bake the Arancini: Preheat oven to 375°F (190°C). Place arancini on a parchment-lined baking sheet. Brush with olive oil. Bake for 20-25 minutes until golden brown and crispy.
Notes
- Ensure the rice mixture is sticky but not too wet for easy shaping.
- Seal the filling well to avoid leakage during baking.
- Use parchment paper for easy cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 arancini ball
- Calories: 220
- Sugar: 1g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
