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Crispy Baked Arancini Recipe with Creamy Cheese Filling

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A lighter, less messy alternative to fried arancini featuring crispy baked rice balls with a gooey, creamy cheese filling. Perfect for cozy evenings or entertaining guests.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth, warm
  • ½ cup dry white wine (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 cup mozzarella cheese, shredded
  • ½ cup ricotta cheese
  • ¼ cup grated Pecorino Romano (optional)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • Olive oil spray or light brush of olive oil

Instructions

  1. In a medium saucepan, warm the chicken or vegetable broth over low heat.
  2. In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3–4 minutes.
  3. Stir in the Arborio rice, coating it thoroughly with the butter and aromatics. Toast the rice for 1–2 minutes until it smells nutty.
  4. Pour in the white wine and stir until mostly absorbed.
  5. Begin adding warm broth, about ½ cup at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding more. Continue for 18–20 minutes until rice is tender but still slightly firm (al dente).
  6. Remove from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste. Let the risotto cool to room temperature.
  7. In a bowl, combine shredded mozzarella, ricotta, and Pecorino Romano. Mix gently and set aside.
  8. Using wet hands, scoop about 2 tablespoons (30 grams) of cooled risotto and flatten it slightly in your palm. Place about 1 teaspoon of the cheese filling in the center. Carefully mold the risotto around the cheese to form a compact ball, sealing the cheese inside. Repeat until all risotto and filling are used.
  9. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each arancini first in flour, then dip into the eggs, and finally coat evenly with panko breadcrumbs. Place on a baking sheet.
  10. Preheat oven to 400°F (200°C). Lightly spray or brush the arancini with olive oil to help them crisp.
  11. Bake for 20–25 minutes, turning halfway, until golden and crispy on the outside.
  12. Let cool for a few minutes before serving.

Notes

Cool the risotto completely before forming balls to ensure they hold shape. Use panko breadcrumbs for extra crunch. Lightly spray or brush olive oil before baking to achieve a golden crust. Avoid overcrowding the baking sheet for even cooking. For gluten-free, substitute panko and flour with gluten-free alternatives. For vegan, use plant-based cheeses and substitute butter with olive oil or vegan margarine.

Nutrition

Keywords: arancini, baked arancini, crispy arancini, cheese filled arancini, Italian appetizer, baked rice balls, easy arancini recipe

Find it online: https://dahliadishes.com/crispy-baked-arancini-recipe-with-creamy-cheese-filling-easy-steps/