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Baked Arancini – Risotto Ball

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These baked arancini are a lighter take on the classic Italian risotto balls—crispy on the outside, creamy and cheesy on the inside. Made with arborio rice, mozzarella, and Parmesan, they’re baked to golden perfection without deep frying. Perfect for appetizers, snacks, or using up leftover risotto!

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

Instructions

  1. Heat olive oil in a saucepan and sauté onion until translucent.
  2. Add arborio rice and toast for 1–2 minutes. Pour in white wine, stirring until absorbed.
  3. Add stock gradually, one ladle at a time, stirring until the rice is tender and creamy (about 20 minutes).
  4. Stir in peas, then remove from heat and add Parmesan, salt, and pepper.
  5. Spread risotto in a dish and chill in the fridge for 1–2 hours.
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  7. Shape chilled risotto around mozzarella cubes to form balls.
  8. Roll each ball in flour, dip in egg, then coat with panko.
  9. Place on baking sheet, drizzle or brush with olive oil.
  10. Bake for 20–25 minutes until golden and crispy. Serve hot with marinara or pesto.

Notes

  • Ensure risotto is fully chilled before shaping to prevent arancini from falling apart.
  • Use leftover risotto to save time.
  • Add chopped mushrooms, herbs, or prosciutto for variation.
  • Can be frozen before baking and baked straight from frozen with extra bake time.

Nutrition

Find it online: https://cookedbymaya.com/baked-arancini-risotto-ball/