Description
Baked arancini are a delightful and healthier twist on a classic Italian appetizer. With their crispy exteriors and creamy, melted cheese interiors, these bite-sized rice balls are sure to impress your friends and family.
Ingredients
Scale
- 1 cup arborio rice
- 1/4 cup butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese, cut into cubes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Olive oil for drizzling
Instructions
- In a saucepan, bring the chicken broth to a simmer.
- Add the arborio rice, butter, salt, and pepper, and cook on low heat for 15-18 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Stir in the grated Parmesan cheese and then spread the rice out on a baking sheet to cool completely in the refrigerator for 1-2 hours.
- Once the rice is chilled, take a handful of the cold rice and flatten it in the palm of your hand.
- Place a cube of mozzarella cheese in the center, then gently shape the rice around the filling, completely enclosing the cheese.
- Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Carefully roll each rice ball in the flour, dip it in the egg, and then coat it in the panko breadcrumbs, ensuring an even and complete coverage.
- Place the breaded arancini on a parchment-lined baking sheet.
- Preheat your oven to 400°F.
- Lightly drizzle or spray the arancini with olive oil to help the breadcrumbs crisp up.
- Bake for 20-25 minutes, or until the arancini are golden brown and the cheese is melted and oozing.
Notes
Serve warm with marinara sauce for dipping. Garnish with fresh herbs like basil or parsley.
Nutrition
- Serving Size: 3-4 balls
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg