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Authentic Baked Arancini Recipe – Crispy, Cheesy & Easy

Bring the taste of Italy to your kitchen with this Authentic Baked Arancini recipe! ✨🍚 Golden, crispy rice balls filled with gooey cheese and savory flavors, but made lighter by baking instead of frying. Perfect as an appetizer, snack, or party dish, these baked arancini are comforting, delicious, and easy to make at home. A true Italian classic you’ll love!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian (Sicilian)
Servings 20 arancini balls (about 6 servings).
Calories 190 kcal

Equipment

  • Saucepan (for risotto)
  • Wooden spoon
  • Mixing bowls
  • Baking tray
  • Parchment paper
  • Whisk & slotted spoon
  • Measuring cups & spoons
  • Olive oil spray or brush

Ingredients
  

For the risotto base:

  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth (warmed)
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ cup grated Parmesan cheese
  • Salt & pepper, to taste

For filling & coating:

  • 18–20 small mozzarella cubes
  • 2 large eggs (beaten)
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs (panko or Italian-style)
  • 2 tbsp chopped parsley
  • Olive oil spray (or 2 tbsp olive oil)
  • Optional add-ins: saffron threads, peas, cooked ragu, or spinach.

Instructions
 

Cook the risotto:

  • In a saucepan, heat olive oil and butter. Sauté onion until soft.
  • Add Arborio rice, stirring for 1–2 minutes until lightly toasted.
  • Gradually add warm broth, ½ cup at a time, stirring until absorbed before adding more. Continue until rice is creamy and al dente (18–20 mins).
  • Stir in Parmesan, season with salt & pepper, and let cool completely.

Shape the arancini:

  • Take 2 tbsp of cooled risotto in your hand, flatten slightly, and place a mozzarella cube in the center.
  • Shape into a ball, sealing the cheese inside. Repeat with remaining mixture.

Coat the arancini:

  • Place coated arancini on a parchment-lined baking tray.
  • Spray or drizzle with olive oil.
  • Bake at 400°F (200°C) for 20–25 minutes, turning halfway, until golden and crispy.

Serve & enjoy:

  • Serve hot with marinara sauce, aioli, or a fresh green salad.

Notes

  • Make-ahead: Shape and bread arancini, then refrigerate up to 24 hours before baking.
  • Freezing: Freeze uncooked arancini on a tray, then transfer to a bag; bake from frozen, adding 5–8 mins to cook time.
  • Gluten-free: Use GF breadcrumbs and flour.
  • Vegan option: Swap dairy cheese with vegan mozzarella and use a plant-based egg substitute.
  • Extra crispy tip: Use panko breadcrumbs and lightly drizzle olive oil before baking.
Keyword Authentic arancini, baked arancini recipe, cheesy risotto balls, crispy baked snacks, healthy Italian appetizer, Italian party food, Sicilian rice balls