Cook and Scale
Arancini al Forno
4 servings · 55 min total
Golden baked risotto balls with a molten mozzarella center, crisp on the outside and creamy within. A lighter take on the Sicilian classic.
Ingredients
- 300 g arborio rice
- 8 dl vegetable stock
- 1 onion, finely chopped
- 2 tbsp olive oil
- 80 g Parmesan, grated
- 100 g mozzarella, cubed
- 2 egg, beaten
- 100 g breadcrumbs
- 3 tbsp wheat flour
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the risotto — Sauté the onion in the olive oil for 3 minutes, add the rice and toast for 1 minute, then gradually add the stock, stirring often, until the rice is tender and creamy, about 18 minutes. Stir in the parmesan and season, then spread on a tray to cool completely.
- 2.
Shape the rice balls — Once cool, take a small handful of rice, flatten it in your palm, place a mozzarella cube in the center, and shape into a ball around it. Repeat with the remaining rice to form about 12 balls.
- 3.
Bread the arancini — Roll each ball in the flour, then the beaten egg, then the breadcrumbs, pressing gently to coat evenly.
- 4.
Bake until golden — Arrange the arancini on a lined baking tray, spray lightly with oil, and bake at 200°C for 25 minutes, turning halfway, until deeply golden and crisp all over.