Picture a crisp, golden-brown ball that cracks open to reveal a gooey, cheesy risotto center. That’s the magic of these Baked Arancini. They’re fun to serve, impressive enough for guests, yet easy enough for a weeknight treat. Whether you’re using leftover risotto or making it fresh, these baked Italian rice balls deliver texture, flavor and comfort in every bite.
What Is Baked Arancini / Why It’s Special
Arancini traditional Sicilian rice balls are usually deep-fried, stuffed with cheese or ragù and served crisp. The baked version skips the heavy oil while keeping all the crunchy-outside and creamy-inside appeal. Baking makes them lighter and easier to prepare, but you still get that satisfying crunch and melty center. It’s a clever twist on a classic that fits everyday meals or more special occasions.
Ingredients You’ll Need
- 3 cups chilled cooked risotto (cooled so it holds shape)
- 1 large egg, lightly beaten
- ½ cup shredded mozzarella or other melty cheese cubes (for stuffing)
- ¼ cup grated Parmesan cheese
- ½ cup all-purpose flour
- 1 cup Panko or breadcrumb mix
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried Italian herbs (optional)
- Olive oil spray or drizzle for baking
- Marinara sauce, for serving
Optional Add-Ins:
- Chopped ham, peas or cooked sausage inside for extra stuffing
- Finely chopped spinach or basil in the risotto for color & flavor
- Use gluten-free breadcrumbs and flour for a GF version
Step-by-Step Instructions
Step 1: Chill & Prepare the Risotto
Ensure your risotto is fully chilled (best if overnight) so it’s firm and easy to shape. Stir in the beaten egg and grated Parmesan cheese. Mix until combined, then season with salt, pepper and Italian herbs if using.
Step 2: Shape the Arancini Balls
Take about 2-3 tablespoons of risotto and flatten it in your palm. Place a cube or small scoop of mozzarella (and any optional add-ins) in the center. Shape the risotto around the cheese to form a ball seal it well so the cheese stays inside.
Step 3: Bread the Balls
Place the flour in one shallow bowl, the beaten egg in a second, and the breadcrumbs plus a pinch of salt & pepper in a third. One by one, roll each risotto ball in flour (shake off excess), dip into the egg, then roll in breadcrumbs until fully coated. Place on a parchment-lined baking sheet.
Step 4: Bake for Golden Crisp
Pre-heat your oven to 425 °F (≈ 220 °C). Lightly spray or drizzle the coated balls with olive oil. Bake on the top rack for about 20-25 minutes, turning once halfway, until golden brown and crisp. The cheese inside should be melty and the crust crunchy.
Step 5: Serve Warm
Let the arancini rest 2-3 minutes after baking, then serve with warm marinara sauce for dipping and an optional sprinkle of extra Parmesan or chopped fresh parsley.
Tips / Variations / Why You’ll Love It
- Tip: Rolling the risotto in your wet hands (damp, not dry) helps shape the balls without sticking.
- Tip: If your risotto is too loose, add 2 – 3 tablespoons of extra breadcrumbs to firm it before shaping.
- Variation: Make them vegetarian by using mushrooms & spinach inside instead of meat.
- Variation: Air-fryer version possible: bake at 400 °F (≈ 200 °C) for ~12-15 minutes until crisp.
- Why You’ll Love It: Crunchy outside, creamy inside cheese-pull and crisp shell all in one. A fun appetizer or main dish that feels elevated but is totally doable.
FAQs
Q1. Can I use fresh risotto instead of leftovers?
Yes, just make sure it’s completely cooled and chilled so it binds properly. Warm risotto will fall apart when shaping.
Q2. Can I freeze the arancini before baking?
Absolutely. After coating, freeze on a tray until firm, then transfer to a freezer bag. Bake straight from frozen just add 5-10 minutes to cooking time.
Q3. Do I have to serve with marinara sauce?
No, while marinara is classic, you can serve with pesto, aioli or even a cheesy sauce for variation.
Q4. How can I make them lower-fat?
Use part-skim mozzarella, skip added meats, use whole-wheat breadcrumbs, and bake instead of frying to cut down oil and fat.
Conclusion
These Baked Arancini are a winner when you want something special without fuss. With crisp breadcrumb shells, melty centers and a customizable filling, they work as party appetizers, hearty sides or fun weeknight mains. Give them a try and watch how quickly they disappear.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!