Arancini are delightful bundles of starchy goodness filled with a gooey cheese surprise. They’re also a handy way to use up leftover risotto. Named after little oranges, traditional Arancini uses saffron risotto which is orange in colour. I think that is super cute and sounds better than “rice balls”. These come together really quick, provided you have a few cups of leftover risotto; any kind will do. I happened to have some leftover mushroom risotto that was looking for a new lease on life. All you need to do is add a binding ingredient, some extra flavour (cheese), roll them in a coating, bake them, and voila! Baked instead of fried, these were devoured without a whole lot of guilt. -bvox
Baked Mushroom Arancini
- 3 cups leftover risotto
- 3 tbsp melted butter
- ½ cup grated parmesan
- ½ tsp chili flakes
- Salt and pepper
- 2 egg, beaten (separated)
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- Mozzarella cheese,½ inch cubes
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or spray with oil.
Combine the risotto, 1 beaten egg, parmesan, melted butter, chili flakes and salt and pepper together in a large bowl.
To form the arancini, take about 2 tablespoons of risotto mixture in your palm and flatten slightly. Place a cube of cheese into the centre and wrap the risotto around it to seal completely, and set aside. Repeat with the remaining risotto and cheese.
Place the flour, remaining egg and breadcrumbs in separate shallow bowls. Carefully dip each arancini ball in the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated.
Place the balls on the baking sheet and bake for 25 minutes, or until golden and heated through. You can serve with just about anything.