Name: Baked Arancini – Risotto Ball
Prep time: 30 min
Cook time: 25 min
Total time: PT-488391H17M31S
Cuisine: Italian
Ingredients: 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; 4 oz mozzarella, cut into small cubes; ½ cup all-purpose flour; 2 eggs, beaten; 1½ cups panko breadcrumbs

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These baked arancini are a lighter take on the classic Italian rice balls, offering the same golden, crispy shell and rich, cheesy center—but without the need for deep frying. I make them with homemade risotto, creamy and velvety, shaped around gooey mozzarella and rolled in crunchy panko before baking. The result? Comforting, crowd-pleasing bites that are perfect as an appetizer, snack, or even a clever use of leftover risotto.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want from classic arancini—creamy rice, melted cheese, a crispy coating—but with much less oil and fuss. Baking makes them easier and healthier without compromising flavor or texture. I also appreciate how versatile and make-ahead friendly they are. I can prep them in advance, keep them chilled or frozen, and pop them into the oven whenever I need a delicious, shareable dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, finely chopped
arborio rice
white wine (optional)
warm chicken or vegetable stock
green peas
Parmesan cheese
salt and pepper
mozzarella, cut into small cubes
all-purpose flour
eggs, beaten
panko breadcrumbs
olive oil (for drizzling)

Directions

I start by heating olive oil in a saucepan and sautéing the chopped onion until soft and translucent.
I add the arborio rice and toast it for 1–2 minutes, stirring frequently, then pour in the white wine and let it absorb.
I add warm stock one ladle at a time, stirring constantly and allowing each addition to absorb before adding more. This takes about 20 minutes until the risotto is tender and creamy.
In the last minute, I stir in the peas, then remove the pan from the heat and mix in the Parmesan, salt, and pepper.
I spread the risotto into a shallow dish and let it cool completely, then chill it in the fridge for 1–2 hours (or overnight).
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I take a heaping tablespoon of chilled risotto, flatten it in my palm, place a cube of mozzarella in the center, and shape it into a ball.
I repeat the process for the remaining risotto, then roll each ball in flour, dip it in beaten egg, and coat it in panko breadcrumbs.
I arrange the arancini on the prepared baking sheet and drizzle or brush them lightly with olive oil.
I bake for 20–25 minutes, or until they’re golden brown and crispy on the outside.

Servings and timing

This recipe makes about 16 arancini balls, depending on size.
Prep time: 30 minutes (plus cooling)
Cook time: 25 minutes
Total time: About 1 hour (not including chilling)

Variations

I stir chopped spinach or mushrooms into the risotto for extra depth.
I use different cheeses inside—like provolone or fontina—for a fun variation.
I flavor the risotto with lemon zest or herbs to add brightness.
I make mini arancini for bite-sized party snacks.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: I freeze unbaked, breaded arancini on a tray, then transfer them to a freezer bag. They can be baked from frozen—just add a few extra minutes to the baking time.
Reheating: I reheat baked arancini in the oven at 375°F for about 10 minutes, or until heated through and crispy again.

FAQs

Can I use leftover risotto to make arancini?

Absolutely! That’s actually my favorite way to make them. Just make sure it’s chilled and firm enough to shape into balls.

Can I deep fry instead of baking?

Yes, if I prefer a more traditional method, I can deep fry the arancini in vegetable oil at 350°F until golden brown.

What dipping sauces go well with arancini?

I usually serve them with warm marinara sauce, but garlic aioli or a basil pesto also pair beautifully.

Can I make arancini ahead of time?

Yes, I shape and bread them in advance, then keep them refrigerated for up to a day or frozen until I’m ready to bake.

Why are my arancini falling apart?

That can happen if the risotto isn’t chilled enough or too wet. I make sure the mixture is cold and firm before shaping.

Conclusion

These baked arancini are one of my favorite comfort foods to make when I want something cozy yet a little refined. The creamy risotto center, the melted mozzarella, and the crispy golden coating make them totally irresistible. They’re perfect for gatherings, lunchboxes, or a cozy night in with marinara sauce and a big salad. Once I made these baked instead of fried, I never looked back.