Golden Baked Arancini

It started with a midday knock on the door my cousin Jun, freshly back from Rome, holding a wrinkled paper bag and a story in his eyes. “You need to try this,” he said, handing me a bundle of imported Arborio rice and a tiny jar of sun-dried tomato paste. He had just spent a month learning regional Italian dishes in a family-run kitchen near Palermo. The one recipe he couldn’t stop talking about? Golden baked arancini.

Later that week, I invited my friend Mara over for what she thought would be tea and leftover cookies. But with Jun’s excitement still fresh in my head, I decided to test out my own take on those rice balls baked, not fried. I didn’t say a word about it. Just served them warm on a small wooden board, steam rising gently.

Mara took one bite, paused, and then immediately reached for a second. “That crunch… what is in there?” she asked, grinning. Inside that golden crust was a melting cube of mozzarella, wrapped in creamy rice and fresh herbs.

The following weekend, my twins had their school friends over, and I made another batch of golden baked arancini for the group. You know it’s a winner when ten-year-olds ask if they can “take some home for their mom.”

These little bites have woven themselves into everyday moments at our place cozy family dinners, spontaneous hangouts, and even quick snacks between work calls. There’s something so approachable yet elegant about them. And the fact that they’re baked, not fried, makes me feel good about keeping them on repeat in our kitchen.

Short Description

Golden baked arancini are crispy rice balls filled with gooey mozzarella and baked to perfection an easy, flavorful Italian-inspired snack or appetizer with a healthier twist.

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
• Large mixing bowl
• Baking sheet
• Parchment paper
• Small bowl (for beaten eggs)
• Spoon or cookie scoop
• Oven

Cooking Instructions

Step 1: Cook the Rice
Bring the chicken broth to a gentle simmer in a medium saucepan. Add Arborio rice and cook until tender but still firm, about 15–18 minutes.

Drain any excess liquid and spread the rice out on a plate or tray to cool completely.

Step 2: Make the Rice Mixture
Transfer the cooled rice to a large mixing bowl. Stir in grated Parmesan, chopped parsley, salt, and pepper.

Mix until everything is evenly distributed and the mixture holds together when pressed.

Step 3: Shape and Fill the Arancini
Scoop about 2 tablespoons of the rice mixture into your hands and flatten it slightly.

Press a cube of mozzarella into the center and mold the rice around it, rolling it into a ball. Repeat with the remaining mixture.

Step 4: Coat the Arancini
Beat the eggs in a small bowl. Roll each rice ball in the egg, then coat evenly with breadcrumbs. Place them on a parchment-lined baking sheet, leaving space between each.

Step 5: Bake Until Golden
Preheat the oven to 375°F (190°C). Lightly brush each arancini with olive oil.

Bake for 20–25 minutes, or until the exterior is golden and crisp. Let cool for 5 minutes before serving.

Why You’ll Love This Recipe

Baked instead of fried for a healthier option

Crispy on the outside, cheesy and melty inside

Easy to make ahead and reheat

Versatile: perfect appetizer, snack, or main

Kid-friendly and crowd-pleasing

Mistakes to Avoid & Solutions

Rice too soft or mushy
Use Arborio and simmer gently. Overcooked rice won’t hold shape well. If it’s too wet, chill it before mixing.

Arancini falling apart
The mixture needs to be fully cooled and firm before shaping. If it’s too loose, add a tablespoon of extra Parmesan to help bind.

Soggy bottoms while baking
Use parchment and don’t skip brushing the olive oil on top to help crisp evenly. Rotate the tray halfway through baking.

Cheese leaking out
Seal the rice ball completely around the mozzarella cube. Press edges tightly while shaping.

Breadcrumbs not sticking
Make sure the balls are evenly coated with egg before dipping in breadcrumbs. Press crumbs gently onto surface if needed.

Serving and Pairing Suggestions

Serve with warm marinara sauce or pesto for dipping

Pair with a simple arugula salad with lemon vinaigrette

Great as a shared appetizer for Italian dinners

Add to a lunchbox with grapes and olives

Serve plated with roasted vegetables for a full meal

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

To reheat, bake at 350°F for 10–12 minutes until hot and crispy

Avoid microwaving as it can soften the crust

Freeze uncooked, breaded arancini on a tray, then transfer to a bag

Bake from frozen at 375°F for 30 minutes

FAQs

1. Can I use leftover risotto instead of cooking fresh rice?
Yes, leftover risotto works wonderfully. Just ensure it’s cold and firm before shaping.

2. What can I use instead of mozzarella?
Try fontina, provolone, or a cube of cooked meat or roasted veggies for a different twist.

3. Are these gluten-free?
They can be! Use gluten-free breadcrumbs and confirm your broth is GF-certified.

4. Can I air fry instead of baking?
Absolutely. Air fry at 380°F for 10–12 minutes until golden and crisp.

5. How do I keep my hands from getting sticky while shaping?
Lightly wet your hands with water or rub a touch of olive oil between your palms.

Tips & Tricks

Use a cookie scoop to keep all arancini uniform in size

Chill the shaped rice balls for 10 minutes before coating for easier handling

Add a pinch of chili flakes to the rice for a subtle kick

For extra crunch, mix grated Parmesan into the breadcrumbs

Serve on a platter with lemon wedges for brightness

Recipe Variations

Spinach and Ricotta Arancini
Swap mozzarella for 1 teaspoon of ricotta and ½ teaspoon of finely chopped cooked spinach. Shape and coat the same way.

Mushroom and Thyme Arancini
Sauté ½ cup finely chopped mushrooms with thyme until dry. Mix into the rice before shaping and use a small cube of Gruyère inside.

Spicy Sausage Arancini
Add ¼ cup cooked crumbled spicy Italian sausage into the rice mixture. Fill with mozzarella or provolone.

Caprese Arancini
Add a small roasted cherry tomato and a basil leaf with the mozzarella inside. The burst of flavor is incredible.

Herbed Lemon Arancini
Add lemon zest and chopped fresh herbs like dill and basil to the rice mixture for a bright flavor profile.

Final Thoughts

I didn’t expect baked arancini to become such a hit across so many of my dinner tables, but here we are these golden spheres now feel like a kitchen ritual. They’ve brought out laughter over missed mozzarella centers, quiet moments of appreciation between friends, and even that one wide-eyed compliment from a tough-to-please teenager. And while the process takes just a little care, it rewards generously.

What pulls me back each time is the balance comfort and crunch, heartiness and lightness, something warm and crisp that satisfies in more than just one way. Golden baked arancini feel like a dish made to share, and even more so, made to linger over. Especially when they surprise you with joy in the middle of an ordinary day.