Last Christmas Eve, the house was a whirlwind of laughter, clinking glasses, and the comforting scent of roasted herbs. My daughter, Emily, was bustling around the kitchen, helping me prepare appetizers for our family dinner. She suggested trying something new but still cozy—a twist on the arancini I used to make when she was little.
I smiled, remembering those messy afternoons when she and her brother would sneak bites of rice before I could even shape the balls. This time, though, I wanted something lighter and easier than the traditional fried version, so we baked them instead.
The golden aroma that filled the kitchen as they baked was nothing short of magic. When the timer dinged, we pulled out perfectly crisp, golden-brown arancini with a gooey mozzarella surprise inside. My husband, ever the taste tester, declared them “dangerously good.”
Since then, these baked arancini have earned a regular spot on our family table—crispy outside, tender inside, and just enough indulgence to make everyone happy without the frying mess.
Short Description
These golden baked arancini are a lighter, oven-baked version of the classic Italian rice balls—crisp on the outside, creamy in the center, and bursting with cheesy flavor. Perfect as appetizers, snacks, or a cozy side dish.
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
- Olive oil for brushing
Tools Needed
- Large pot for cooking rice
- Mixing bowls
- Wooden spoon or spatula
- Baking sheet lined with parchment paper
- Pastry brush
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Rice
Cook the Arborio rice in chicken broth until tender but still slightly firm in the center. Drain any excess liquid and allow the rice to cool to room temperature.
Step 2: Prepare the Mixture
In a large bowl, mix the cooled rice with Parmesan cheese, chopped parsley, salt, and pepper. Stir well to combine, this forms the flavorful base of your arancini.
Step 3: Shape the Arancini
Scoop small portions of the rice mixture into your hand and shape into balls. Gently press a cube of mozzarella into the center, then close it back up, sealing the cheese inside.
Step 4: Coat the Arancini
Beat the eggs in a shallow bowl. Roll each rice ball first in the egg mixture, then in breadcrumbs until evenly coated. This helps achieve that crispy golden crust when baked.
Step 5: Bake
Preheat the oven to 375°F (190°C). Arrange the arancini on the prepared baking sheet. Brush each one with olive oil to encourage even browning. Bake for 20–25 minutes or until golden and crisp.
Step 6: Serve
Let them cool slightly before serving. The centers will be warm, creamy, and delightfully cheesy.
Why You’ll Love This Recipe
Crispy Yet Light: You get that satisfying crunch without deep-frying.
Family Favorite: Kids adore the cheesy center, adults love the flavor balance.
Easy Prep: Simple, approachable ingredients you likely already have.
Make-Ahead Friendly: Perfect for prepping ahead for parties or dinners.
Comforting and Elegant: Feels gourmet but is simple enough for a weeknight.
Mistakes to Avoid & Solutions
Using hot rice: Warm rice will make the mixture too sticky. Let it cool completely before shaping.
Skipping the oil brush: Without a light coat of olive oil, they won’t brown evenly. Always brush or spray before baking.
Overfilling with cheese: Too much mozzarella can leak out. Stick to small cubes for a gooey center that stays put.
Overbaking: They can dry out quickly. Keep an eye on them after 20 minutes and remove once golden.
Serving and Pairing Suggestions
Serve with marinara sauce, garlic aioli, or a drizzle of pesto for dipping.
Pair with a crisp green salad or roasted vegetables for a balanced meal.
Enjoy with a glass of chilled white wine or sparkling water with lemon.
Perfect for buffets, game nights, or cozy family dinners.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Lay unbaked or baked arancini on a tray to freeze, then transfer to a bag for up to 2 months.
Reheat: Warm in the oven at 350°F for about 10 minutes to restore crispiness. Avoid microwaving—they’ll turn soggy.
FAQs
1. Can I use another type of rice?
Arborio works best for its creamy texture, but short-grain rice can be used in a pinch.
2. Can I air-fry them instead?
Yes, air-fry at 375°F for 10–12 minutes, turning halfway for even crisping.
3. Can I make them ahead of time?
Absolutely. Shape and coat them, then refrigerate until ready to bake.
4. Can I add other fillings?
You can! Try cooked spinach, mushrooms, or even small bits of prosciutto.
5. What dipping sauce goes best?
Classic marinara or a lemon-garlic aioli pairs beautifully.
Tips & Tricks
Wet your hands slightly when shaping to prevent the rice from sticking.
Add a pinch of chili flakes or smoked paprika to the breadcrumbs for extra flavor.
Use panko breadcrumbs for a crunchier texture.
For extra color, sprinkle a little grated Parmesan on top before baking.
Recipe Variations
Spinach and Ricotta Arancini: Replace mozzarella with a ricotta-spinach mixture and follow the same baking steps.
Mushroom Arancini: Sauté diced mushrooms and mix into the rice for a hearty, earthy twist.
Lemon and Herb Arancini: Add lemon zest and fresh basil to brighten the flavor.
Spicy Arancini: Mix a little chili paste or chopped jalapeño into the rice for a bold kick.
Final Thoughts
As I watched my grandkids sneak warm arancini off the tray last night, I couldn’t help but laugh, it felt like watching my children all over again. These golden bites may seem simple, but they carry stories, laughter, and the warmth of shared meals.
They remind me that the heart of cooking isn’t perfection, it’s connection. Every crunchy bite of these baked arancini feels like a celebration of togetherness, of generations gathered around one table, savoring both flavor and love.
Golden 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
- Olive oil for brushing
Instructions
- Cook Arborio rice in chicken broth until tender but slightly firm, then drain and let cool.
- Mix the rice with Parmesan, parsley, salt, and pepper to form a flavorful base.
- Shape small portions into balls, pressing a mozzarella cube into the center and sealing it inside.
- Roll each ball in beaten eggs, then coat with breadcrumbs for a crispy finish.
- Arrange on a parchment-lined baking sheet, brush with olive oil, and bake at 375°F (190°C) for 20–25 minutes until golden.
- Let cool slightly before serving for warm, creamy centers and a perfectly crisp shell.
