Arancini are classic Sicilian rice balls—crispy golden spheres of risotto stuffed with cheese (and often ragù or peas), then breaded and fried. This oven-baked version delivers the same crunchy exterior and molten center with far less oil and mess. By baking at a high heat and using a light oil spray, you get golden, crunchy arancini that are perfect for a crowd or a weeknight treat.
Ingredients
- 2 cups (370 g) Arborio or short-grain rice
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs, lightly beaten
- 4 oz (115 g) mozzarella, cut into 1/2-inch (1 cm) cubes
- 1 cup (120 g) all-purpose flour
- 2 cups (100 g) dry breadcrumbs (preferably panko)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp (30 ml) olive oil, plus more for brushing/spraying
- Optional: 1/2 cup (75 g) cooked peas, or 1/2 cup (90 g) cooked ground beef or Italian sausage
Instructions
- In a medium saucepan, bring the broth to a simmer. Add the rice and a pinch of salt. Cook over medium-low heat, stirring occasionally, until the rice is tender and has absorbed most of the liquid, about 18–20 minutes. The mixture should be thick and slightly sticky. If it seems dry before the rice is cooked, add a splash of water or extra broth.
- Spread the cooked rice on a large baking sheet to cool for about 20 minutes, until it’s cool enough to handle but still slightly warm. Stir in the Parmesan, beaten eggs, salt, and pepper. If using peas or cooked meat, fold them in now.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and brush or spray it lightly with olive oil.
- Place the flour in a shallow bowl, the breadcrumbs in another, and keep the mozzarella cubes nearby.
- With lightly wet hands, take about 2 tablespoons (30 g) of the rice mixture and flatten it into a disk. Place one mozzarella cube in the center, then shape the rice around it into a ball, about 1.5 inches (4 cm) in diameter. Repeat with all the rice and cheese.
- Roll each ball in the flour, shaking off excess. Dip into the beaten egg (if you used all the egg in the rice, use a small extra bowl of beaten egg for dipping—see Tips), then roll in the breadcrumbs, pressing gently to adhere.
- Place the breaded balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Brush or spray the tops and sides with olive oil.
- Bake for 20–25 minutes, turning once halfway, until golden brown and crispy all over. If you want extra crunch, broil for the last 1–2 minutes, watching closely.
- Let the arancini rest for 5 minutes before serving—the cheese inside will be extremely hot.
Tips
- Rice consistency: The rice must be sticky enough to hold together. If it’s too dry, add a little broth or water; if too wet, let it cool longer or add a handful of breadcrumbs to the mixture.
- Egg wash: If you use all the beaten egg in the rice, you won’t have any left for dipping. Save about 1 tablespoon of the beaten egg for the breading step, or beat a second egg in a separate bowl.
- Substitutions: No mozzarella? Use provolone, fontina, or a good melting cheese like low-moisture mozzarella. For a dairy-free version, use vegan cheese and skip the Parmesan (add extra salt and a pinch of nutmeg).
- Common mistake: Overcrowding the baking sheet traps steam and makes the arancini soggy. Use two sheets if needed, and rotate them halfway through baking.
Serving Suggestions
Serve arancini as a hearty appetizer with a side of warm marinara sauce for dipping. They also make a satisfying main course alongside a simple green salad with lemon vinaigrette, or as part of an antipasto platter with olives, cured meats, and roasted peppers.
Variations
- Ragù arancini: Add 1/2 cup of cooked, seasoned ground beef or Italian sausage to the rice mixture (as listed in ingredients).
- Spinach and ricotta: Fold in 1/2 cup (120 g) ricotta and 1/2 cup (50 g) cooked, chopped spinach, and reduce the mozzarella to 2 oz (55 g).
- Mushroom and thyme: Sauté 1 cup (100 g) finely chopped mushrooms with garlic and thyme, then mix into the rice.
- Spicy arancini: Add 1/2 tsp red pepper flakes or a dash of hot sauce to the rice mixture.
Storage and Reheating
Store leftover baked arancini in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until heated through and crispy. You can also freeze unbaked arancini on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake frozen arancini directly from the freezer at 425°F (220°C) for 25–30 minutes, adding a few extra minutes if needed. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use leftover risotto? Yes, this recipe is perfect for leftover risotto. Just make sure it’s chilled and firm; if it’s too soft, add a beaten egg and some breadcrumbs to help bind it.
Why are my arancini falling apart? The rice may be too dry or not sticky enough. Ensure the rice is well-cooked and slightly sticky, and don’t skip the egg in the mixture—it acts as a binder. Also, make sure to press the balls firmly when shaping.
Can I make them gluten-free? Absolutely. Use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend or cornstarch. The texture may be slightly less crispy, but they’ll still be delicious.
Do I have to use Arborio rice? No, but it’s ideal because of its high starch content. You can use another short-grain rice like sushi rice or Carnaroli. Long-grain rice won’t hold together as well.
Can I prepare them ahead of time? Yes, you can assemble the breaded arancini and refrigerate them for up to 24 hours before baking. Let them sit at room temperature for 15 minutes before going into the oven.
What if I don’t have mozzarella? Use any good melting cheese, such as provolone, fontina, or even a slice of processed cheese in a pinch. The key is that it melts into a gooey center.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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