Golden Baked Arancini
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.
Calories:
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.