↑These baked arancini balls are spectacular for entertaining!
Leftover risotto is wrapped around cheese, rolled in bread crumbs and baked until golden brown.
What Are Arancini Balls?
Arancini balls or risotto balls (which translates to little oranges) are little balls of risotto that are stuffed with cheese. Most often the cheese is mozzarella and the balls are usually deep-fried.
My risotto balls are baked instead of fried and use gruyere instead of mozzarella, but regardless of the cheese OR the method, this appetizer is going to be a hit!
How To Make Stuffed Risotto Balls
This recipe assumes you already have risotto prepared (this is a wonderful way to use up leftovers). Check out this Lemon Risotto or this Cheesy Leek and Bacon Risotto Recipe for recipe ideas.
The flavors can be amended or altered easily to suit your tastes. Once the risotto is cool or cold, scoop up enough risotto for form a 1-inch ball.
Place a small square of gruyere cheese in the center of the ball ( you may have to mold the risotto carefully around the cheese). Each ball will get a dip in all-purpose flour, a beaten egg, and then into a shallow bowl filled with breadcrumbs.
The balls are placed on a baking sheet; they will take about 25 minutes to bake up golden brown.
Tips On Making Arancini Balls
- Feel free to substitute mozzarella for gruyere; gruyere has a distinct taste that may not please everyone plus it can be a little pricier. I personally love it and I wanted the flavor of the cheese to stand out.
- I made these balls roughly the size of golf balls, any larger and you will have to adjust the bake time.
- Be sure to pinch the rice around the cheese as MUCH as possible or else the cheese will ooze out while baking.
- The coating is a mixture of breadcrumbs and panko breadcrumbs. I like to combine these two; I love the fine coating that traditional breadcrumbs give but I also love the crunch that you get from panko.
- I like to serve these with marinara sauce (try this homemade marinara sauce), but an aioli or a pesto sauce would be lovely as well!
How To Freeze Arancini Balls
The best method for freezing this appetizer is to prepare the recipe as directed but do not bake the balls. Instead, place the balls on the cookie sheet then place the cookie sheet in the freezer.
When the balls are frozen, move them to a ziptop bag. Arancini balls can be frozen for 1-2 months.
When needed, move the arancini balls to the fridge to thaw completely. Then place them back on a baking sheet and bake as directed.
How To Reheat Arancini Balls
If you find yourself with leftover arancini, the best way to reheat them is to pop them in the oven. Simply preheat your oven to 350, place your balls on a baking sheet and bake for 15 minutes.
Can Arancini Balls Be Made In Advance
Yes, the can! Prepare the recipe as directed, but again, do not bake them. Keep them on the baking sheet in the fridge until you need them.
Allow the baking sheet to come to room temperature as you preheat the oven. When the oven is ready, baking the arancini as directed. Serve immediately.
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Baked Arancini Balls
These baked risotto balls are spectacular for entertaining!
Leftover risotto is wrapped around cheese, rolled in bread crumbs and baked until golden brown.
Ingredients
- 2 cups cooked risotto
- 8 small cubes gruyere
- ½ cup flour
- 3 eggs, lightly beaten
- ¼ cup bread crumbs
- ¼ cup panko
- 2 tablespoons shredded asiago
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place flour in a shallow bowl, beaten eggs in a separate shallow bowl, and bread crumbs and a third shallow bowl.
- Scoop risotto and roll rice into a 1-inch sized balls. Insert a cheese cube inside the ball, making sure to completely cover the cheese.
- Roll risotto balls in flour, then dip into the eggs, shaking off any excess. Roll balls in the bread crumb mixture then place on the prepared baking sheet. Repeat with remaining balls.
- Bake risotto balls for 25 minutes or until golden brown.
- Serve warm with marinara sauce.
Notes
These balls can be frozen before baked. Roll balls per recipe instructions, but do not bake. Instead place the ball in layers separated by wax paper an airtight container. Freeze the risotto balls for up to one month. Balls can be baked from frozen, increase the bake time by 5-10 minutes.
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Nutrition Information
Yield 8 Serving Size 1 ballAmount Per Serving Calories 636Total Fat 41gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 15gCholesterol 198mgSodium 1227mgCarbohydrates 25gFiber 1gSugar 2gProtein 40g
Nicki says
What a clever recipe, can’t wait to make these!
Salt Valley says
These look so good. Thanks for sharing the recipe.
Ed says
I’m making these for New Years Eve. After reading the recipe about 10 times I’m assuming you put the shredded Asiago cheese in the bread crumb mixture?
Tanya Schroeder says
You are correct!
Edwin M says
Thanks.
I made them and they were of yummy.
Diane Johns says
Hi there, how firm does the risotto need to be? thanks, can’t wait to try!!!
Tanya Schroeder says
You do want the risotto cold enough to be handled by hand. I kept my leftovers in the fridge overnight. I hope this helps!
Cheryl Archambault says
Are you sure they are ok to freeze once surrounded in egg?
Tanya Schroeder says
The egg is a binder, they are coated in breading. Yes, they should be ok in the freezer.
Trang says
This is sooo perfect for parties or gatherings! Easy to make and easy to eat. Love!
Anne says
Great recipe! I like how it isn’t fried –
Personally, 3 eggs was too many for me…I could’ve started off with two and added another in the bowl if necessary – But besides that, it was delicious.
I baked them for 30 minutes at 425 degrees and hit the broiler for a minute or so to crisp up even more.
Will make again!
Tanya Schroeder says
Anne, I’mn so happy enjoyed these!
eddy says
shame to have so much ads on your page! I didn’t even read and will be going for another site… sorry
Tanya Schroeder says
I appreciate your honesty. I, like many other websites including sites like Southern Living or Better Homes and Gardens, rely on ads for income. This is how I support myself.