Baked Arancini

Arancini are riceballs from risotto leftovers combined with cheese and then fried. With this recipe you can bake them in the oven.

• Casserole
• Sauce pan
• Baking paper
• Scoop
• Bowl
• Plate

• 1 cup risotto rice
• 1 cup parmesan, grated
• 1 egg
• 1 cultivated onion
• 2 teaspoons stock
• 1 dry ciabatta, pulverized (or 75 grams of breadcrumbs)
• 100 grams mozzarella
• 1 teaspoon thyme (or anything to season)
• 1 tablespoon olive oil

Mix the stock with 1 liter of water and simmer in the saucepan. Saute the oil in the casserole and add the sliced oinion. Sweat for 3 minutes and add the risotto rice. Add a scoop of the simmering stock to the rice and stir constantly until the liquid is absorbed. Repeat until all the stock is absorbed by the rice.

Preheat oven to 180°C/350°F. Place the rice in a bowl and let it cool down until its lukewarm. Crack the egg and whisk egg white with the yolk. Mix the rice with the egg, parmesan and thyme.

Slice the mozzarella into cubes of 1cm. Use wet hands to take a handful of the risotto. Place a mozzarella cube into the rice and shape into a ball. Then roll the ball in the breadcrumbs on a plate.

Place the ball on the tray with baking paper. When all balls are prepared, bake in oven for 10 minutes (180°C/350°F). Flip them over and bake them for another 8 minutes.

Take them out and let them cool down a bit.

You can eat them right away or serve with tomato sauce.

Enjoy your meal!