Description
Crispy on the outside, creamy and cheesy on the inside, these Baked Arancini are pure comfort in every bite! Easy to make, oven-baked, and family-approved, this recipe transforms simple ingredients into golden perfection—without the mess of frying.
Ingredients
2 cups Arborio rice
4 cups chicken broth
½ cup grated Parmesan cheese
2 cups bread crumbs
2 eggs
1 cup mozzarella cheese (cubed)
¼ cup chopped parsley
Salt and pepper to taste
Olive oil for brushing
Instructions
Cook the Rice: In a medium pot, cook Arborio rice in chicken broth until al dente. Let it cool to room temperature.
Mix It Up: In a large bowl, combine the cooled rice, grated Parmesan, chopped parsley, salt, and pepper.
Shape and Stuff: Form small rice balls, placing a cube of mozzarella in the center of each.
Coat the Arancini: Beat the eggs, dip each rice ball, and roll in bread crumbs until evenly coated.
Bake: Preheat oven to 375°F (190°C). Place arancini on a parchment-lined baking sheet, brush with olive oil, and bake for 20–25 minutes until golden and crispy.
Serve: Allow to cool slightly, then serve warm—plain or with marinara sauce for dipping.
Notes
For extra crunch, use panko breadcrumbs instead of regular.
To prep ahead, shape and coat the arancini, then refrigerate or freeze before baking.
Vegetarian? Swap the chicken broth for vegetable broth.
If your arancini look pale after baking, broil them for 1–2 minutes for that golden finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Dinner
- Method: Baking
- Cuisine: italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg