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Pile of arancini on a plate

Baked Arancini

Amanda
Baked arancini risotto balls stuffed full of mozarella and proscuitto
4.84 from 12 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chilling 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 18 pieces
Calories 611 kcal

Equipment

  • Large oven tray
  • saucepan
  • sharp knife
  • chopping board
  • wooden spoon
  • Baking parchment
  • ladle
  • medium ice cream scoop optional
  • Measuring jug

Ingredients
 
 

For the risotto

  • 350 g arborio rice or other risotto rice
  • 1 tablespoon butter
  • 2 tablespoon oil
  • 2 shallots finely chopped
  • 150 ml white wine like Pinot Grigio
  • 1 litre vegetable stock hot
  • 120 g Parmesan cheese grated
  • 1 tablespoon lemon juice
  • 1 garlic clove crushed
  • saffron few strands

For the filling

  • 125 g mozarella ball drained weight
  • 40 g proscuitto about 2 slices

For the breading

  • 100 g plain flour
  • 2 eggs beaten
  • 100 g panko breadcrumbs

Instructions
 

  • Make the risotto by heating in the oil and butter then adding the shallots. Sprinkle with salt and cook over a medium heat until the shallots are totally soft and translucent. 
  • Add the crushed garlic to the pan and cook for 1 minute then stir in the rice, making sure that all the grains are coated in the oil.
  • If you are using wine add it now and continue to cook until the liquid has reduced by half.
  • Next pour in ⅔ of the hot stock  and saffron and stir while it absorbs the liquid. Add the remaining stock, if required, a ldelful at a time until the rice is cooked and creamy. This will take about 25 minutes.
  • Add the Parmesan and lemon juice and stir through then season to taste.
  • Spread the risotto out onto a large oven tray and allow to cool to room temperature while you prepare the filling.
  • Cut a ball of mozzarella in 18 pieces and chop the proscuitto finely.
  • Line a clean baking sheet with  baking parchment and use a medium ice cream scoop to gather the risotto together, (it will make 18 balls).
    Make one scoop at a time into your hands and form a dent in the ball, gather a piece of mozarella and some proscuitto and press into the middle. Smooth the risotto around the filling and form into a ball shape before placing  on the baking parchment. Repeat until the rice has been used up.
  • Put the arancini in the fridge to firm up for 30 minutes.
    In the meantime prepare the flour, egg and panko for the breading stage and line baking sheets with non stick coating. Heat the oven to 180 c.
  • Dip the rice balls in flour, then egg then roll in the panko breadcrumbs.
  • Bake for 20 minutes until golden and heated through, turning over carefully after 10 minutes. Serve warm from the oven.

Notes

Give the pank extra colour by laying on a baking sheet, lightly spraying with oil and baking at 180 C for about 10 minutes.  

Nutrition

Calories: 611kcalCarbohydrates: 75gProtein: 22gFat: 22gSaturated Fat: 9gCholesterol: 94mgSodium: 659mgPotassium: 208mgFiber: 3gSugar: 2gVitamin A: 435IUVitamin C: 2mgCalcium: 390mgIron: 5mg
Keyword baked arancini, risotto balls
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