Baked arancini are warm, crunchy rice balls with a creamy mozzarella center and a salty Parmesan lift. They have a crisp breadcrumb shell and a soft, slightly chewy Arborio rice interior that holds together without being heavy. This version is baked, so you get the classic arancini flavor with less oil and less fuss, making them a great weeknight treat or party snack. They are easy to shape and bake ahead, and they pair well with a simple tomato sauce or a green salad. For another bright, simple weeknight bake idea, try a related seafood dish like this baked red snapper recipe to round out a meal.
Why You’ll Love This Baked Arancini Recipe
- Lower oil: baking gives you the crunchy shell without deep frying.
- Cheesy center: a surprise cube of mozzarella melts inside every ball.
- Simple base: Arborio rice and chicken broth make a creamy, stick-together mixture.
- Make-ahead friendly: form balls earlier, refrigerate, then bake when ready.
- Kid-friendly and party-ready: handheld, biteable, and easy to serve.
- Quick to finish: bake for 20–25 minutes — fast for a homemade appetizer.
- Flexible seasoning: parsley and Parmesan add bright, savory notes that are easy to tweak.
- Crispy on the outside, tender on the inside — true comfort food with a light touch.
What Is Baked Arancini Recipe?
Arancini are Italian rice balls that originated as a way to use up leftover risotto. This baked version keeps the classic elements — creamy Arborio rice, Parmesan for salt and umami, and gooey mozzarella centers — but trades frying for oven roasting. The taste is cheesy and savory with a toasty breadcrumb crust. The texture contrasts are the star: a crisp outside and a soft rice interior that stretches when you bite into the melted mozzarella. The cooking method is breathable and hands-on but easy: cook rice in chicken broth, mix with Parmesan and parsley, form around mozzarella, bread, and bake. The vibe is warm, casual, and comforting — perfect for a cozy weeknight, brunch, or appetizer platter.
Ingredients for Baked Arancini Recipe
For the Base
- 2 cups Arborio rice
- 4 cups chicken broth
- Salt and pepper to taste
- 1/4 cup chopped parsley
For the Cheese & Binder
- 1/2 cup grated Parmesan cheese
- 2 eggs
For Coating & Baking
- 2 cups bread crumbs
- Olive oil for brushing
For the Filling
- 1 cup mozzarella cheese, cubed
Ingredient Notes (Substitutions, Healthy Swaps)
- Arborio rice: Use any short-grain rice with similar starchiness if needed, but Arborio gives the best creamy texture.
- Chicken broth: Vegetable broth works fine for a vegetarian option. For lower sodium, use low-sodium broth and adjust salt.
- Parmesan cheese: Pecorino Romano is saltier and sharper — use less if you substitute. Freshly grated gives better flavor than pre-shredded.
- Eggs: If you need an egg-free binder, use a mixture of 2 tablespoons cornstarch plus 4 tablespoons water (optional). Results will be slightly less rich.
- Bread crumbs: Panko makes a lighter, crunchier crust. For a gluten-free version, use gluten-free bread crumbs.
- Mozzarella cubes: Use small fresh mozzarella pearls or cut larger mozzarella into small cubes. For a lighter center, you can reduce the cube size (optional).
Step-by-Step Instructions
Step 1 – Cook the Rice
- In a saucepan, bring the 4 cups of chicken broth to a simmer.
- Add 2 cups Arborio rice and cook until al dente, stirring occasionally so the rice cooks evenly.
- Drain any excess liquid if needed and let the rice cool until it is easy to handle.
Visual cue: The rice should be slightly sticky and creamy but not mushy.
Step 2 – Mix the Rice
- In a large bowl, combine the cooled rice with 1/2 cup grated Parmesan, 1/4 cup chopped parsley, salt, and pepper to taste.
- Beat the 2 eggs in a small bowl and fold them into the rice mixture until evenly distributed.
Pro cue: The mixture should hold together when pressed; if too loose, refrigerate 15–20 minutes to firm up.
Step 3 – Shape the Arancini Balls
- Take a small handful of rice, flatten it in your palm, place a cube of mozzarella in the center, and form the rice around the cheese into a tight ball.
- Compress gently but firmly to keep the shape and seal the cheese inside.
Visual cue: Each ball should be compact and without gaps so the cheese stays inside while baking.
Step 4 – Bread the Arancini
- Beat an extra egg if needed in a shallow bowl. Dip each rice ball into the beaten egg, then roll it in 2 cups bread crumbs until fully coated.
- Place the coated balls on a parchment-lined baking sheet.
Pro cue: If the surface is dry or gaps appear, press a little more rice onto the breaded area and re-coat.
Step 5 – Bake the Arancini
- Preheat the oven to 375°F (190°C).
- Brush each breaded arancini lightly with olive oil to help them brown.
- Bake for 20–25 minutes until they are golden brown and crispy.
Visual cue: The crust should be evenly golden and firm when gently tapped. The cheese inside should be melted.
Pro Tips for Success
- Cool the rice fully or chill it slightly to make shaping easier and to prevent the balls from falling apart.
- Use freshly grated Parmesan for better flavor and smoother mixing.
- Press firmly when forming each ball so the mozzarella stays sealed in the center.
- If your rice mixture is sticky, use damp hands to prevent sticking while shaping.
- Brush olive oil evenly — too much will make the crumbs soggy; too little will give uneven browning.
- Check one arancini at 20 minutes; ovens vary, so rotate the pan if needed for uniform color.
- For extra crispness, switch to convection/bake if your oven has that option and watch closely.
Flavor Variations
- Optional: Herb boost — stir 1 teaspoon dried oregano or basil into the rice mix for a brighter Italian herb note.
- Optional: Spicy kick — add 1/4 teaspoon crushed red pepper to the rice mix for a mild heat.
- Optional: Four-cheese — mix 1/4 cup shredded fontina or provolone into the rice with the Parmesan for deeper cheesiness.
- Optional: Lemon-parsley — add a teaspoon of lemon zest to the rice mix for a fresh, bright finish.
- Optional: Mushroom filling — sauté finely chopped mushrooms and mix with a little Parmesan before adding to the center (use small amount to avoid moisture issues).
Serving Suggestions
- Serve with a simple marinara or tomato sauce for dipping.
- Place on a platter with lemon wedges and extra chopped parsley for color.
- Pair with a crisp green salad or roasted vegetables for a light dinner.
- Serve as an appetizer alongside grilled chicken or fish for a fuller meal.
- Offer a small bowl of garlic aioli or pesto as an alternative dip.
- For parties, arrange on skewers with a cherry tomato and basil leaf as a finger-food option.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare rice, mix ingredients, and form the arancini up to the breading stage. Cover and refrigerate for up to 24 hours before baking.
- Storage (fridge): Cooked arancini will keep in an airtight container in the refrigerator for 3–4 days.
- Reheating: Reheat in a 350°F oven for 8–12 minutes to restore crispness. Avoid microwaving when possible, as it softens the crust.
- Texture changes: Refrigeration tightens the rice and can make the center firmer; reheating in the oven helps bring back the outer crunch and melty center.
Storage and Freezing Instructions
- Freezing before baking: Form and bread the arancini, place on a baking sheet in a single layer, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen at 375°F for 25–30 minutes, checking for even browning.
- Freezing after baking: Cooked arancini can be frozen, but they may lose some crispness on thaw and reheat. Freeze on a tray, then transfer to a bag for up to 2 months. Reheat in a 375°F oven until heated through and crisp.
- If you prefer not to freeze, keep formed (but unbaked) arancini in the fridge and bake within 24 hours for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 320 kcal | 12 g | 36 g | 12 g | 1.5 g | 540 mg
Estimates vary by brands and portions.
FAQ About Baked Arancini Recipe
Q: My rice mixture is too loose. How do I fix it?
A: Chill the mixture for 15–30 minutes to firm it up. If still loose, add a small amount of extra Parmesan or a beaten egg to bind.
Q: The arancini fell apart while baking. What went wrong?
A: They likely weren’t compacted enough or the rice was too hot when formed. Press firmly when shaping and let rice cool before handling.
Q: How do I know they’re done inside?
A: The crust should be golden brown and firm. Test one by cutting it open — the mozzarella should be melted and the rice hot.
Q: Can I make these dairy-free?
A: Optional: Use dairy-free cheese alternatives and skip Parmesan or use a dairy-free grated substitute — texture and flavor will change.
Q: Can I use leftover risotto instead of cooking rice?
A: Yes. Leftover risotto works well if it’s not overly wet. Chill it first so it’s easy to form.
Q: My arancini are soggy after baking. How to avoid that?
A: Make sure breadcrumbs are dry, brush lightly with oil (not drenched), and bake on a parchment-lined sheet with space around each ball for air circulation.
TastyInspo Notes
- Use a small ice-cream scoop to form uniform arancini for even baking and a tidy presentation.
- Pat the breadcrumb coating gently and then press slightly to ensure it adheres well.
- Serve immediately for the best contrast between the crispy outside and melty center.
- Garnish with extra grated Parmesan and a sprinkle of parsley for color and flavor.
- For a party, place on a warm platter and keep extra sauce in a ramekin for dipping.
Troubleshooting
- Bland taste: Increase Parmesan slightly and add more salt or fresh parsley for brightness.
- Overcooked rice: Check rice during cooking; Arborio should be al dente, not mush. Undercook slightly if it will cook more in the oven.
- Watery center: Keep mozzarella cubes small so they melt but do not release excess moisture.
- Burning outside: Reduce oven temperature by 10–15°F and bake a few minutes longer.
- Crumbs falling off: Ensure rice is compacted, use an egg wash, and press breadcrumbs firmly onto each ball.
- Soggy crust after refrigeration: Reheat in a hot oven to regain crispness instead of microwaving.
Final Thoughts
These baked arancini deliver the classic mix of crunchy shell and gooey center with less oil and simple steps. They are flexible, easy to make ahead, and great for sharing. Bake a batch for a cozy night in or as a starter for guests — the warm, cheesy centers always impress. For another take on easy baked arancini, see this Easy Baked Arancini – Oh My Veggies.
Baked Arancini
Ingredients
For the Base
- 2 cups Arborio rice Short-grain rice with high starch content.
- 4 cups chicken broth Vegetable broth works fine for a vegetarian option.
- to taste Salt and pepper
- 1/4 cup chopped parsley
For the Cheese & Binder
- 1/2 cup grated Parmesan cheese Use freshly grated for better flavor.
- 2 eggs Use egg-free binders if needed.
For Coating & Baking
- 2 cups bread crumbs Panko makes a lighter, crunchier crust.
- to taste Olive oil for brushing Brush lightly to avoid sogginess.
For the Filling
- 1 cup mozzarella cheese, cubed Cut into small cubes or use mozzarella pearls.
Instructions
Preparation
- In a saucepan, bring the 4 cups of chicken broth to a simmer.
- Add 2 cups Arborio rice and cook until al dente. Drain any excess liquid if needed and let the rice cool.
- In a large bowl, mix the cooled rice with 1/2 cup grated Parmesan, 1/4 cup chopped parsley, salt, and pepper.
- Beat the 2 eggs and fold them into the rice mixture until combined.
Shaping and Baking
- Take a small handful of rice, flatten it, place a cube of mozzarella in the center, and form the rice around it into a ball.
- Dip each ball into beaten eggs and roll in bread crumbs until fully coated.
- Preheat the oven to 375°F (190°C). Place the coated balls on a parchment-lined baking sheet and brush with olive oil.
- Bake for 20–25 minutes until golden brown and crispy.
