Golden Baked Arancini

A rainy weekday in Brooklyn pulled ten of us into Lina’s walk-up dripping umbrellas, damp scarves, and someone hopping on one foot thanks to a soaked sock. It wasn’t planned. No centerpiece, no playlist, no host. Just the kind of casual night where people trickle in and stay because the radiator’s warm and the conversation gets louder by the minute. Jackets hung over chairs, someone tried to dry their gloves in the toaster, and I unpacked a tray of baked arancini onto the kitchen counter without saying a word.

Marco helped roll the rice mixture while his little sister kept sneaking mozzarella cubes when she thought no one was looking. Someone found a dusty speaker and queued up retro Italian pop that had us dancing between bites. Someone else burned the garlic bread. The oven beeped. And then came that moment when the tray came out golden, crisp baked arancini with steamy centers that had everyone crowding the counter. No one asked for oil-fried. No one needed anything more than what was right there.

We didn’t make a big deal of the food, but the room shifted. Conversations slowed between bites. Plates passed hand to hand. Something about the way those rice balls crackled on the outside and gave way to melty cheese inside brought the whole apartment into sync. Not fancy. Not fussed. Just exactly enough.

Short Description

Baked Arancini are a lighter take on the classic Italian snack. Filled with mozzarella and wrapped in Parmesan rice, they deliver bold flavor without the oil.

Key Ingredients

• 2 cups Arborio rice
• 4 cups chicken broth
• ½ cup grated Parmesan cheese
• 2 eggs
• 2 cups breadcrumbs
• 1 cup mozzarella cheese, cubed
• ¼ cup chopped parsley
• Salt and pepper, to taste
• Olive oil, for brushing

Tools Needed

• Medium saucepan
• Mixing bowls
• Baking sheet
• Parchment paper
• Pastry brush
• Spoon or cookie scoop

Cooking Instructions

Step 1: Cook the Rice
In a medium saucepan, bring 4 cups of chicken broth to a simmer. Add Arborio rice and stir occasionally over medium heat. Cook until the rice is tender but still slightly firm, about 18–20 minutes. Drain any excess liquid and let the rice cool completely.

Step 2: Mix and Season
In a large mixing bowl, combine the cooled rice, Parmesan cheese, chopped parsley, salt, and pepper. Mix well until the rice sticks together when pressed.

Step 3: Shape and Fill
Scoop out small portions of the rice mixture (about 2 tablespoons). Flatten slightly in your palm, place a mozzarella cube in the center, and carefully shape into a sealed ball. Repeat until all rice is used.

Step 4: Bread the Arancini
Beat eggs in a small bowl. Place breadcrumbs in another bowl. Roll each rice ball in egg, then coat thoroughly with breadcrumbs. Arrange on a parchment-lined baking sheet.

Step 5: Bake to Perfection
Preheat oven to 375°F (190°C). Lightly brush each arancini ball with olive oil. Bake for 20–25 minutes, or until golden and crisp on the outside. Let cool for 5 minutes before serving for optimal gooeyness inside.

Why You’ll Love This Recipe

No deep fryer needed these are oven-baked and lighter

Crispy on the outside, molten cheese center inside

Uses simple pantry ingredients

Can be prepped ahead and baked fresh

Great for parties, dinners, or cozy nights in

Kid-approved and freezer-friendly

Mistakes to Avoid & Solutions

Rice too wet or mushy
Overcooked rice won’t hold shape.
Solution: Cook just until al dente and let it cool fully before mixing.

Cheese leaks out during baking
Gaps in sealing the rice can expose the cheese.
Solution: Make sure to press the rice tightly around the mozzarella and seal all edges.

Arancini fall apart when breading
If they’re not firm, they’ll collapse.
Solution: Chill the shaped balls for 10–15 minutes before breading to help them hold.

Bland flavor
Unseasoned rice = flat-tasting bites.
Solution: Salt the rice mixture well and don’t skip the Parmesan and herbs.

Dry texture after baking
Not enough oil can lead to pale, dry shells.
Solution: Brush generously with olive oil before baking for a better crust.

Serving and Pairing Suggestions

Serve with warm marinara sauce for dipping

Pair with a crisp green salad and lemon vinaigrette

Enjoy with a glass of dry white wine or sparkling water with citrus

Great as an appetizer for dinner parties or family-style on a platter

Add as a side to roasted vegetables or grilled chicken

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days

Freeze: Flash freeze on a tray, then transfer to a bag and store for 1 month

Reheat: Bake at 350°F for 10–15 minutes until warmed through, or air-fry for 5–6 minutes for extra crispness

FAQs

1. Can I use regular rice instead of Arborio?
Not recommended Arborio’s starch content helps the rice stick together for shaping.

2. What type of breadcrumbs works best?
Plain or Italian-style breadcrumbs both work well. Panko can be used for extra crunch.

3. Can I make these in advance?
Yes, shape and bread the arancini, then refrigerate overnight or freeze before baking.

4. How do I keep them from cracking in the oven?
Seal the rice well around the cheese and avoid overfilling to prevent leaks.

5. Can I make them vegetarian?
Absolutely just use vegetable broth instead of chicken and ensure the cheese is rennet-free.

Tips & Tricks

Wet your hands while shaping to prevent rice from sticking

Use a small cookie scoop for evenly sized balls

Add a pinch of chili flakes to the rice mixture for subtle heat

Chill shaped arancini before breading for better handling

Serve immediately for maximum cheesy center melt

Recipe Variations

Spinach & Ricotta Arancini
Replace mozzarella with 1 tablespoon of ricotta mixed with chopped cooked spinach per ball. Add nutmeg to the rice mixture.

Mushroom Truffle Arancini
Sauté ½ cup finely chopped mushrooms with garlic and stir into rice mixture. Use truffle oil for brushing before baking.

Cheddar Jalapeño Arancini
Swap mozzarella for sharp cheddar and add finely diced jalapeño to the rice mix. Pairs well with smoky aioli.

Ham & Peas Arancini
Mix chopped ham and peas into the rice base. Fill each ball with mozzarella as usual.

Sun-Dried Tomato Arancini
Chop and fold sun-dried tomatoes into the rice mixture. Add smoked mozzarella for filling.

Final Thoughts

The night those baked arancini hit the table, no one reached for their phones. Everyone reached for seconds. Steam curled up from the tray, and a chorus of “whoa” filled the room as the first bite revealed its gooey, molten center. It wasn’t styled or staged just hot food passed between friends, the kind that makes people go quiet for a second before going back for more. No one asked what was in them. They just disappeared.

Some recipes don’t ask to be noticed, but they know how to pull people in. These baked arancini do that with ease. No drama, no deep fryer just a warm oven, a few pantry staples, and maybe a wet sock drying near the radiator. Comfort like that doesn’t need ceremony. It just shows up, golden and crisp, and does the work all on its own.