Baked Arancini – Crispy Risotto Balls with Mozzarella Recipe
Baked Arancini are crispy, golden-brown risotto balls filled with gooey mozzarella cheese. This Italian-inspired appetizer features creamy arborio rice cooked with onion, white wine, peas, and Parmesan, then shaped into balls, breaded, and baked to perfection for a healthier twist on the classic fried version. Serve warm with marinara or pesto sauce for a delicious snack or party dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 arancini balls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Risotto
- 2 tbsp olive oil (plus more for drizzling)
- 1 small onion, finely chopped
- 1 cup arborio rice
- ½ cup white wine (optional)
- 3–4 cups warm chicken or vegetable stock
- ½ cup green peas
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Filling and Coating
- 4 oz mozzarella, cut into small cubes
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
Instructions
- Cook the onion: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Toast the rice and add wine: Add 1 cup of arborio rice to the pan and toast for 1-2 minutes while stirring to coat the grains evenly. Pour in ½ cup of white wine if using, stirring constantly until the wine is fully absorbed.
- Cook the risotto: Gradually add 3 to 4 cups of warm chicken or vegetable stock one ladle at a time. Stir frequently and wait for the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, about 20 minutes.
- Add peas and cheese: Stir in ½ cup of green peas. Remove the pan from heat and mix in ½ cup of grated Parmesan cheese. Season with salt and pepper to taste.
- Chill the risotto: Spread the cooked risotto into a shallow dish and refrigerate for 1 to 2 hours until firm enough to handle.
- Prepare for baking: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Form the arancini balls: Take chilled risotto and shape it around small cubes of mozzarella to form compact balls.
- Coat the balls: Roll each risotto ball in all-purpose flour, dip it into the beaten eggs, and then coat thoroughly with panko breadcrumbs.
- Bake the arancini: Place the coated balls on the prepared baking sheet. Drizzle or brush them with additional olive oil for crispiness.
- Finish baking and serve: Bake the arancini in the preheated oven for 20 to 25 minutes, or until golden and crispy on the outside. Serve hot with your choice of marinara or pesto sauce.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Make sure the risotto is well chilled to help it hold its shape when forming balls.
- Baking instead of frying reduces oil usage and makes this dish lighter and healthier.
- You can prepare the risotto a day ahead to save time when cooking.
- Substitute mozzarella with other melting cheeses like fontina or provolone if desired.
- If you omit white wine, add an extra ½ cup of stock for moisture.
Keywords: Arancini, Risotto Balls, Italian Appetizer, Baked Arancini, Mozzarella, Risotto Recipe, Party Snack, Vegetarian Italian Food
