Baked Arancini

Oven-baked arancini with creamy risotto rice, mozzarella centres and a crisp breadcrumb coating.

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Arancini are traditionally fried, but this baked version keeps the familiar contrast of creamy rice and crisp coating while making the process easier for a home cook.

Ingredients

• 600 g cooked risotto or short-grain rice (cold)
• 50 g Parmesan (finely grated)
• 1 egg (beaten)
• 120 g mozzarella (cut into 16 small cubes)
• 80 g plain flour
• 2 eggs (beaten for coating)
• 140 g panko breadcrumbs
• 3 tbsp olive oil
• 0.5 tsp fine salt
• 0.25 tsp black pepper
• 250 ml marinara sauce (warmed, to serve)
• 2 tbsp fresh parsley (chopped)

Step-by-step method

1. Heat the oven to 220°C conventional or 200°C fan. Line a baking tray with parchment and brush it lightly with olive oil.
2. Mix the cold rice with Parmesan, one beaten egg, parsley, salt and pepper. The mixture should hold together when squeezed; if very loose, chill it for 15 minutes.
3. Divide into 16 portions. Flatten one portion in your palm, place a mozzarella cube in the centre and close the rice around it completely to form a compact ball.
4. Set up three shallow bowls with flour, the two beaten eggs and panko breadcrumbs. Roll each rice ball first in flour, then egg, then breadcrumbs.
5. Place the coated balls on the tray and roll or brush them lightly with the olive oil so the crumbs brown evenly.
6. Bake for 20 minutes, then turn each arancino carefully and bake for another 8–10 minutes until deeply golden and crisp.
7. Rest for 3–4 minutes before serving because the cheese centre will be very hot.
8. Serve with warm marinara sauce for dipping and extra Parmesan if desired.