Description
Crispy baked arancini filled with melty mozzarella, perfect for sharing and evoking joy.
Ingredients
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups bread crumbs
- 2 eggs
- 1 cup mozzarella cheese (cubed)
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Cook the Arborio rice in chicken broth until tender but al dente. Remove from heat and allow to cool.
- Mix in grated Parmesan cheese, salt, pepper, and chopped parsley until evenly combined.
- Form small balls of the rice mixture, placing a cube of mozzarella in the center of each ball.
- Dip each rice ball into beaten eggs and roll in bread crumbs until coated.
- Arrange the arancini on a parchment-lined baking sheet and brush tops with olive oil.
- Bake in the preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown and crispy.
Notes
Small, consistent sizes help ensure even cooking. Chill shaped arancini in the refrigerator for 30 minutes before baking to better hold shape.
