Oven Baked Arancini
Arancini, this delightful snack that holds its place in Italian cuisine as Sicilian street food. A ball of risotto rice, seasoned and flavoured and stuffed with cheese, coated in breadcrumbs and traditionally deep fried.
Don’t get me wrong, traditional in this instance would always be my preferred option. As in straight from a street vendor or served up in a rustic trattoria with all the love and passion of an Italian poured into it. However, failing having either option on my doorstep I decided it was time I made some myself.
Great recipe for leftover risotto
I’ve been making extra risotto every time now so I can make arancini with the leftovers. I started by frying them, which gave an amazing true to style texture and finish but I’m not a fan of frying, and I don’t have a fryer so I decided surely I could make something equally delicious by oven baking them. After several attempts I have perfected the method which I will share with you here.
What type of risotto to use for arancini
Sausage and Tomato Risotto makes a great arancini
I have tried this with various risottos, from lemon and mascarpone to asparagus and pea, and sausage and tomato – all work in my opinion it just depends what your reference is, the key is to not make anything with large pieces of veg or meat in, you want a smooth finish. I’ve also tried different cheeses but mozzarella remains my favourite, you can’t beat the texture and flavour of mozzarella as it combines with the rice with the first mouthful you take.
Serve arancini as a snack or starter
And finally arancini can be served straight up as a finger food snack or as part of a sharing platter, but I also love serving them with a smooth tomato sauce as a starter.
There’s no real need for measurements, but this will easily be enough to finish 12 golf ball sized arancini, which is about 150 - 200g of cooked risotto.
Oven Baked Arancini
Prep time: 20 minutes | Cook time: 20 minutes | Makes: 12 | Nutrition: 136 calories per serving
Ingredients
- 50g breadcrumbs, I have been using Panko Breadcrumbs
- 2-3 tbsp of Filippo Berio Mild and Light Olive Oil
- 1 tbsp plain flour
- 1 egg, beaten
- 200g cooked risotto (follow my recipe for sausage and tomato which makes a delicious filling)
- ½ ball of Mozzarella, diced
Method
I recommend washing your hands, and leaving them wet for this process. Before you start have your flour and breadcrumbs on separate plates and your egg beaten in a small bowl.
Pour the Filippo Berio Light and Mild Olive Oil onto the breadcrumbs and toss together so they are coated in the oil. Start with 2tbsp and add a little more if required, it just needs to be a light dressing of oil on to coat them, you don’t want them swimming in oil.
Pre-heat the oven to 200 degrees (fan oven).
Using a teaspoon, take a tsp of risotto rice and place in the palm of your hand, loosely shape the base into a ball.
Place a piece of diced mozzarella in the middle and then take another teaspoon of cooked risotto and shape around the mozzarella, ensuring the mozzarella is pushed into the middle so the risotto surrounds.
With your wet hands, roll into a golf sized ball shape like you would a meatball (see video).
Then roll the risotto ball in the flour to give it a light dusting.
Dip the risotto ball into the beaten egg.
Finally, roll the risotto ball in the breadcrumbs and then place on a baking tray lined with baking parchment.
Repeat the process for each arancini. Once they are all made you can choose to refrigerate until you are ready to cook or put straight into the pre-heated oven for 20 minutes until golden brown, and crispy.
Leave to stand for a few minutes before serving, either on their own or with a tomato sauce.
Top tip: Make sure the mozzarella is firmly in the middle of the risotto, and surrounded by the rice otherwise it will ooze out of the filling.
For a smooth tomato sauce
This is one to make and then use the rest of the sauce for pasta or freeze for a later date:
1 onion, finely chopped
1 garlic clove, finely sliced
1 tsp dried herbs, basil, oregano, Italian mixed whatever you’ve got!
1 tin plum tomatoes
2 tbsp extra virgin olive oil
Add your oil to the pan and on a low heat cook your onions for at least 5 minutes until soft and translucent.
Add the garlic, and dried herbs, followed by your tomatoes.
Allow to simmer on a low heat for at least 15 minutes. Breaking up the tomatoes with the back of a spoon as they start to break down.
Remove from the heat and transfer the sauce to a blender. Blitz for 30 seconds until smooth. Add some fresh basil if you have some.
Add a tablespoon or two to a plate and place two arancini on top for a starter.
Save the rest of the sauce for a quick and easy pasta dinner, it can also be frozen.