Baked Rice Arancini

Baked rice arancini (or arancine, depending on the region in Sicily) are a classic Italian street food. The baked version is a lighter alternative to the traditional fried ones. Here’s the recipe:

Ingredients

• 300 g of risotto rice (such as Arborio or Carnaroli)
• 1 liter of vegetable or meat broth
• 1 sachet of saffron (or turmeric for a less expensive alternative)
• 50 g of butter
• 100 g of grated Parmesan cheese
• 2 eggs
• 200 g of mozzarella (or another melting cheese), cut into cubes
• 150 g of peas (optional)
• 150 g of meat ragù (optional, for those who are not following a vegetarian diet)
• 100 g of breadcrumbs
• Salt and pepper to taste
• Olive oil as needed

Preparation

1. Prepare the risotto: bring the broth to a boil and keep it warm over low heat. In another saucepan, toast the rice with a drizzle of oil, then start adding the warm broth gradually, allowing the liquid to be well absorbed before adding the next amount. Halfway through cooking, add the saffron dissolved in a little bit of the broth. Once the rice is al dente, turn off the heat and add the butter and Parmesan. Mix well and let cool.
2. Add an egg to the now cooled risotto to bind, and season with salt and pepper.
3. Prepare the filling: if you wish to include peas or meat ragù, you should cook them separately. Peas can be boiled or stewed, and the ragù prepared as usual.
4. Assemble the arancini: take a portion of rice, form a ball, and make a well in the center. Fill the well with a couple of mozzarella cubes and, if desired, some peas or ragù. Close with more rice to form a ball or cone shape.
5. Bread the arancini: beat the other egg in a plate and place it next to the breadcrumbs. Dip each arancino first in the egg and then in the breadcrumbs.
6. Bake in the oven: arrange the arancini on a baking tray lined with parchment paper, drizzle with a little olive oil, and bake in a preheated oven at 200 °C for about 15-20 minutes or until they are golden and crispy.

Trivia

Arancini are named for their shape and color resembling small oranges, which in Sicilian translates to “arancinu”. Their origin is ancient and they are thought to date back to the period when Sicily was under Arab rule, between the 9th and 11th century.