I first discovered arancini during a trip to Sicily, when an old friend’s mother welcomed us into her kitchen. She handed me an apron and showed me how to shape warm risotto around small cubes of cheese. The room smelled of herbs and sunshine, and the moment felt like being invited into a family tradition.
That memory stayed with me, especially the way she treated cooking as a gentle gathering of people and stories. Even after returning home to my busy life as a teacher and mother, I carried those lessons into my own kitchen, letting them blend into the way I cooked for my family.
Now, at sixty-five, I make a baked version that suits the way I cook today. The grandchildren join in eagerly, pressing little hands into the rice mixture and laughing when the cheese peeks out. Watching the arancini turn golden in the oven brings a warm sense of connection, past, present, and the small joys we share around the table.
Short Description
A lighter, oven-baked version of Golden Authentic Baked Arancini, featuring creamy Arborio rice, gooey mozzarella centers, and a crispy golden coating for a wholesome, satisfying appetizer or meal.
Key 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
Tools Needed
- Large pot
- Mixing bowls
- Wooden spoon
- Parchment lined baking sheet
- Whisk
- Measuring cups
- Cutting board
- Sharp knife
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and to promote even browning.
Step 2: Cook the Arborio Rice
Add the Arborio rice and chicken broth to a large pot. Bring to a gentle simmer and cook until the rice is al dente and most of the broth is absorbed. Stir occasionally to prevent sticking. Spread the rice on a tray to cool completely.
Step 3: Mix the Rice Mixture
Place the cooled rice in a large bowl. Add the grated Parmesan cheese, parsley, salt, and pepper. Mix until the ingredients are evenly distributed. The mixture should feel sticky enough to hold its shape.
Step 4: Shape the Arancini
Scoop a small handful of the rice mixture and flatten it slightly in your palm. Place a cube of mozzarella in the center and gently shape the rice around it to form a ball. Press firmly so the filling stays enclosed.
Step 5: Coat the Arancini
Beat the eggs in one bowl. Place the bread crumbs in another. Dip each rice ball in the beaten eggs, then roll in the bread crumbs until fully coated. Ensure an even layer for the best crunch.
Step 6: Arrange and Bake
Place each coated ball on the parchment lined baking sheet, leaving a little space between them. Bake for 20 to 25 minutes until the exterior is golden brown and crispy. Rotate the tray halfway through if needed for even browning.
Step 7: Cool and Serve
Allow the arancini to cool for a few minutes so the mozzarella settles. Serve warm while the centers are still soft and melty.
Why You’ll Love This Recipe
A lighter baked version of a classic Italian favorite
Crispy exterior with a creamy, cheesy center
Perfect for family dinners, gatherings, or meal prepping
Kid friendly and easy to customize
Uses simple pantry ingredients
Great for turning leftover rice into something exciting
Mistakes to Avoid & Solutions
Rice too hot when shaping
Warm rice will melt the mozzarella before baking.
Solution: Cool the rice completely before adding the cheese.
Balls falling apart while shaping
The mixture may be too dry.
Solution: Add a tablespoon of broth at a time until the rice becomes stickier.
Uneven coating
Leads to pale spots and inconsistent crispiness.
Solution: Press the bread crumbs gently to ensure full coverage.
Overbaking
Arancini can dry out.
Solution: Check them at the 20-minute mark. They should be golden, not dark.
Underseasoning
Rice can taste bland if not properly seasoned.
Solution: Taste the rice mixture before shaping and adjust salt and pepper.
Serving and Pairing Suggestions
Serve with warm marinara, basil pesto, or garlic yogurt sauce
Pair with mixed greens tossed in lemon and olive oil
For drinks, try sparkling water with citrus or a light Italian white wine
Excellent for family-style serving in a large platter
Works well as an appetizer, snack, or part of a larger Italian-themed dinner
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days
Reheat in a 350°F oven for 10 to 12 minutes to restore crispiness
Avoid microwaving, which softens the coating
Freeze uncooked arancini for up to 2 months; thaw slightly before baking
Freeze cooked arancini and reheat directly in the oven
FAQs
1. Can I make arancini ahead of time?
Yes. Shape and coat them, then refrigerate for up to 24 hours before baking.
2. Can I use a different cheese?
Fontina, provolone, or smoked mozzarella work beautifully.
3. Why did my arancini crack?
They may be too dry. Add more broth to the rice mixture before shaping.
4. Can these be air fried?
Yes. Cook at 375°F for 10 to 12 minutes, checking halfway through.
5. Can I use leftover risotto?
Leftover risotto makes excellent arancini. Just ensure it is cold and firm.
Tips & Tricks
Wet your hands lightly before shaping to prevent sticking
Use finely grated Parmesan for better blending
Chill shaped balls for 10 minutes before coating for tighter structure
Press the mozzarella cubes gently so they stay centered
Add extra parsley for a fresher, brighter flavor
Recipe Variations
Spinach and Herb Arancini
Add ½ cup finely chopped cooked spinach to the rice mixture in Step 3. Reduce parsley slightly. Follow all other steps the same. This variation adds color and a gentle earthiness.
Mushroom Arancini
Sauté ½ cup finely chopped mushrooms until browned. Stir into the rice mixture in Step 3 before shaping. Adds savory depth and richness.
Pesto Arancini
Mix 2 tablespoons basil pesto into the rice mixture in Step 3. Substitute mozzarella with small cubes of provolone. Bake as directed for a herb-forward twist.
Spicy Arancini
Add ¼ teaspoon red pepper flakes to the rice mixture in Step 3. Serve with spicy marinara for an added kick.
Final Thoughts
Shaping arancini has a soothing rhythm that brings back memories of warm kitchens and shared meals from years ago. Preparing this baked version gives me a sense of both tradition and ease, creating something a bit lighter while keeping the spirit of the original. As the rice balls turn golden in the oven, the kitchen fills with a gentle warmth that feels familiar in the best way.
My grandchildren always wait for the moment when the melty center reveals itself, their faces lighting up with pure excitement. Moments like that show how food becomes part of our stories without us even trying. A simple plate of arancini can brighten an ordinary evening, especially when enjoyed with people who bring joy to the table. Cooking may change with time, but the warmth behind it stays steady.
Golden Authentic Baked Arancini
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
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Cook the Arborio rice in chicken broth until al dente, then spread it out to cool.
- Mix the cooled rice with Parmesan, parsley, salt, and pepper.
- Flatten a small handful of the mixture, add a mozzarella cube, and shape it into a ball.
- Dip each ball in beaten eggs, then coat fully in bread crumbs.
- Arrange on the baking sheet and bake 20–25 minutes until golden and crisp.
- Let the arancini cool briefly, then serve warm with melty centers.
