Baked Arancini

Ingredients

Instructions

1. 1

   COOK AND COOL RICE: Bring broth to a boil in a medium saucepan. Add rice, stir once, reduce heat to low. Cover and simmer 18-20 minutes until rice is tender and liquid is absorbed. The rice should be sticky, not fluffy. Spread on a baking sheet and refrigerate 30-60 minutes until completely cool.

2. 2

   MIX THE RICE: Transfer cooled rice to a large bowl. Add grated parmesan and the beaten egg. Mix thoroughly with a spoon or your hands until everything is evenly combined and the rice sticks together.

3. 3

   PREPARE CHEESE FILLING: Cut the mozzarella into 16 small cubes, about 1/2 inch each. Wet your hands slightly to prevent sticking. Scoop about 2 tablespoons of rice mixture, roughly the size of a golf ball.

4. 4

   FORM THE BALLS: Flatten the rice in your palm to a disc. Place one mozzarella cube in the center. Carefully wrap the rice around the cheese, cupping with both hands and pressing gently to form a ball. The cheese must be completely enclosed. Roll between your palms to smooth.

5. 5

   COAT WITH BREADCRUMBS: Place breadcrumbs in a shallow bowl. Roll each rice ball in the breadcrumbs, pressing gently so they stick. Place on a parchment-lined baking sheet with space between each ball.

6. 6

   ADD OIL: Spray or brush the tops and sides generously with olive oil. This is what makes them crispy.

7. 7

   BAKE UNTIL GOLDEN: Bake at 400°F (200°C) for 25-30 minutes until the coating is golden brown and crispy. Let cool 5 minutes before serving as the cheese inside will be very hot. Serve with warm marinara sauce for dipping.