Sides & Snacks Baked Arancini |

Published on June 10th, 2013 | by Rachel Budke


Baked Arancini

Baked Arancini |

Since I am studying abroad in Florence, Italy this fall, I have been doing a lot more research on Italian culture.  I want to be as knowledgable as I can, so I can be respectful to the locals and have as close to a “true” Italian experience as possible.  A lot of my research has focused on food, because that it obviously a major interest of mine.  I happened upon a dish called arancini, which is basically fried risotto.  It’s not a traditional dish to the area of Florence, but it looked so good that I knew I had to make it.  I’ll definitely be searching for this dish while I am there!

I decided to turn my arancini into baked arancini.  I was actually originally planning on frying them, but they were falling apart in the oil, so I decided to bake them instead.  It ended up being the perfect solution because they were lighter and healthier, yet still golden and crispy.  Another change that I made is I didn’t actually use risotto (Sorry, Italy!).  The reason I decided to do this was because I hardly ever have risotto laying around in the fridge, so I just came up with a method that works better for me.  Whether you’ve had arancini or not, be sure to try this recipe out!

Baked Arancini

Yield: 24 balls


  • 2 cups cooked white rice
  • 1/2 cup parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 teaspoon salt
  • 1 teaspoon parsley, chopped
  • 1/2 cup chicken broth
  • 1 clove of garlic, minced
  • 1/4 cup minced yellow onion
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/2 Italian seasoned bread crumbs
  • Marinara sauce, for dipping


  1. Preheat oven to 450°F.
  2. In a medium sized bowl, combine all ingredients except for the bread crumbs. Stir until all of the ingredients are evenly distributed.
  3. Scoop out about 2 tablespoons of the rice mixture and form it into a ball. Roll in breadcrumbs until evenly coated.
  4. Bake on a parchment lined baking sheet for 20 minutes, until golden brown and crispy. Make sure you keep an eye on the parchment paper, since the oven it at a higher temperature, it may burn. Serve with marinara sauce.

Baked Arancini |


About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

Leave a Reply

Back to Top ↑