Description
These Baked Arancini Balls are a delicious and healthier twist on the classic fried Italian rice balls. Made from leftover risotto mixed with cheese and egg, then coated in crispy panko breadcrumbs and baked to golden perfection, they offer a delightful crunchy exterior with a creamy, cheesy center. Ideal as an appetizer or snack, this recipe uses baking instead of frying to keep the dish lighter without sacrificing flavor.
Ingredients
Scale
Main Ingredients
- 3 cups leftover risotto (see note 1)
- 1 egg
- 1/3 cup grated cheese (tasty, cheddar, mozzarella, or any good melting cheese)
- 1/3 cup plain breadcrumbs (optional, to thicken the risotto if needed – see note 2)
Coating and Seasoning
- 1 1/2 cups panko breadcrumbs
- 1/2 tsp salt
- 3 tbsp olive oil
Instructions
- Mix Risotto Base: Combine the leftover risotto with the egg and grated cheese in a large bowl. Mix thoroughly until well incorporated.
- Test and Adjust Consistency: Optionally, make a test ball using an ice cream scooper (about 1/4 cup), roll it into an egg shape and place it upright on a plate to check if it holds shape. If it collapses, add plain breadcrumbs gradually to thicken until desired stiffness is achieved.
- Chill the Mixture: Cover the risotto mixture and refrigerate for at least 1 hour to firm up, making it easier to shape.
- Preheat Oven: Set the oven to 180°C (350°F) and prepare for baking.
- Prepare Baking Tray: Lightly grease or spray a baking tray to prevent sticking.
- Prepare Panko Coating: In a bowl, mix panko breadcrumbs and salt. Drizzle olive oil over the panko and use your fingers to rub the oil evenly into the crumbs for an enhanced crispy texture.
- Form and Coat Arancini: Using the ice cream scooper, form the arancini balls based on your test consistency. Drop each ball into the panko bowl, spoon extra panko over it, then roll and pat the breadcrumbs with your fingers until the balls are fully coated.
- Shape Arancini: Use a dessert spoon to lift each coated ball, then reshape it into an egg or cylindrical shape with your fingers to help maintain structure during baking.
- Arrange on Tray: Place the arancini upright on the greased baking tray with the taller-than-wide orientation. This helps maintain a round shape as they bake.
- Bake: Bake in the preheated oven for 20 to 30 minutes until the arancini are golden brown and crisp on the outside.
- Rest: Remove from oven and allow the arancini to rest for 5 minutes to set before serving.
- Garnish and Serve: Optionally, garnish with finely chopped parsley for a fresh touch and serve warm.
Notes
- Note 1: Using leftover risotto works best as it has the right texture. Fresh risotto should be cooled thoroughly before mixing.
- Note 2: The plain breadcrumbs are used only if the risotto is too loose to shape. Add gradually and test consistency by forming a test ball.
- Use the ice cream scooper for uniform-sized arancini to ensure even cooking.
- Baking with olive oil-coated panko delivers a crispy exterior without deep frying, making this a healthier version of arancini.
- The upright positioning during baking helps the balls maintain their shape rather than flatten out.
