Crispy Baked Arancini

Baked Arancini first entered my kitchen on a quiet Sunday afternoon when the house felt unusually still. The kids were scattered between homework and cartoons, my husband was reorganizing the garage for the third time that month, and I had a container of leftover risotto staring back at me from the fridge.

Earlier that morning, my neighbor Lucia had dropped off fresh parsley from her garden and mentioned how her grandmother used to roll rice balls during family gatherings in Palermo. That small conversation stayed with me longer than I expected.

By midafternoon, the kitchen windows were open, letting in the sound of passing bikes and distant laughter from the park down the street. I started cooking with no rush, letting the rice cool on the counter while music played softly in the background.

My daughter wandered in, curious about the cubes of mozzarella, and volunteered to help shape the rice balls, carefully tucking cheese into the center like it was a secret. By the time the Baked Arancini went into the oven, the air felt warm and familiar, filled with the scent of toasted breadcrumbs and Parmesan.

When they came out golden and crisp, we gathered around the counter instead of the table, breaking one open just to watch the cheese stretch.

Those small, shared moments are the reason I keep coming back to recipes like this. Baked Arancini doesn’t ask for perfection, just a little patience and a willingness to slow down.

Short Description

Baked Arancini are golden, oven-baked rice balls filled with melty mozzarella, offering a lighter twist on the classic Italian favorite while keeping all the comforting flavor.

Key Ingredients

• 2 cups Arborio rice
• 4 cups chicken broth
• ½ cup grated Parmesan cheese
• 2 cups bread crumbs
• 2 eggs
• 1 cup mozzarella cheese, cubed
• ¼ cup chopped parsley
• Salt and pepper to taste

Tools Needed

• Medium saucepan
• Baking sheet
• Parchment paper
• Mixing bowls
• Spoon or rice scoop
• Whisk

Cooking Instructions

Step 1: Prepare the Oven
Preheat the oven to 375°F and line a baking sheet with parchment paper to prevent sticking and encourage even browning.

Step 2: Cook the Rice
Cook the Arborio rice in chicken broth over medium heat until al dente and most of the liquid is absorbed. Spread the rice on a tray or large plate and let it cool completely. Warm rice can cause the arancini to fall apart.

Step 3: Season the Rice
Transfer the cooled rice to a bowl and mix in Parmesan cheese, chopped parsley, salt, and pepper. Stir gently until evenly combined.

Step 4: Shape the Arancini
Take a small handful of rice mixture, flatten it in your palm, place a cube of mozzarella in the center, and gently shape it into a compact ball. If the mixture sticks, lightly dampen your hands with water.

Step 5: Coat the Rice Balls
Whisk the eggs in a shallow bowl. Dip each rice ball into the egg, then roll thoroughly in bread crumbs until fully coated.

Step 6: Bake Until Golden
Arrange the coated arancini on the prepared baking sheet, spacing them slightly apart. Bake for 20–25 minutes, turning once halfway through, until the exterior is crisp and golden brown.

Step 7: Cool and Serve
Let the arancini rest for a few minutes after baking. Serve warm so the centers stay soft and melty.

Why You’ll Love This Recipe

Baked instead of fried for a lighter finish

Crispy exterior with a creamy, cheesy center

Perfect for make-ahead prep

Kid-friendly and party-ready

Simple ingredients with big flavor

Mistakes to Avoid & Solutions

Using hot rice
Hot rice makes shaping difficult and causes cracking.
Solution: Always cool the rice completely before forming the balls.

Overfilling with cheese
Too much mozzarella can leak out during baking.
Solution: Stick to small cubes and seal the rice tightly around them.

Dry rice mixture
Arancini may crumble.
Solution: Add a tablespoon of beaten egg or a spoon of broth to moisten.

Uneven browning
Some arancini bake faster than others.
Solution: Rotate the baking sheet halfway through cooking.

Skipping parchment paper
Rice balls can stick and tear.
Solution: Always line the tray for easy release.

Serving and Pairing Suggestions

Serve with warm marinara sauce for dipping

Pair with a simple arugula salad and lemon vinaigrette

Add to an appetizer spread for gatherings

Serve family-style on a platter with herbs

Enjoy with sparkling water or a light red wine

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheat in the oven at 350°F for 8–10 minutes to restore crispness

Avoid microwaving, which softens the crust

Freeze unbaked arancini for up to 1 month

Bake frozen arancini directly, adding 5–7 minutes to bake time

FAQs

1. Can I use leftover risotto instead of freshly cooked rice?
Yes, leftover risotto works beautifully and often binds even better.

2. Can I make Baked Arancini ahead of time?
You can shape and coat them up to 24 hours in advance and refrigerate until baking.

3. What cheese works besides mozzarella?
Fontina, provolone, or smoked scamorza are excellent substitutes.

4. How do I keep them from drying out?
Do not overbake and make sure the rice mixture is properly seasoned and moist.

5. Can these be made gluten-free?
Yes, simply use gluten-free bread crumbs with the same method.

Tips & Tricks

Lightly spray arancini with olive oil before baking for extra crispness

Chill shaped balls for 15 minutes before coating to help them hold shape

Use a cookie scoop for evenly sized arancini

Add a pinch of nutmeg for depth

Taste the rice mixture before shaping to adjust seasoning

Recipe Variations

Spinach and Ricotta Arancini
Fold ½ cup finely chopped sautéed spinach and ¼ cup ricotta into the rice mixture. Fill with mozzarella and bake as directed for a softer, herbaceous center.

Mushroom Parmesan Arancini
Stir in ½ cup finely chopped sautéed mushrooms and extra Parmesan. Skip the mozzarella for a deeper savory flavor.

Tomato Basil Arancini
Mix in ¼ cup tomato paste and chopped fresh basil. Fill with mozzarella and serve with extra marinara.

Pesto Arancini
Add 2 tablespoons basil pesto to the rice mixture. Fill with mozzarella and bake until crisp and fragrant.

Mini Party Arancini
Make smaller balls using 1 tablespoon of rice mixture. Reduce bake time to 15–18 minutes.

Final Thoughts

Baked Arancini always brings me back to those quiet afternoons when cooking feels more like a pause than a task. Rolling each piece by hand, tucking cheese inside, and waiting for that first golden edge feels grounding in a way few recipes do.

When these come out of the oven, there’s a moment of anticipation before the first bite breaks open the center. That pause, shared around a kitchen counter or table, is exactly why this recipe stays close to my heart.