Baked Arancini di Riso: A Delicious Italian Antipasto Recipe
If you’re a fan of Italian cuisine, you’ll love this Baked Arancini di Riso recipe. Arancini are crispy rice balls filled with a savory filling, and they are a popular antipasto (appetizer) in Italian kitchens. This version bakes the arancini instead of frying them, making them a healthier option while still being just as delicious. The combination of saffron, savory ragù, and melted cheese creates a mouthwatering flavor that will have everyone coming back for more. This recipe serves 10 people and is perfect for any occasion.
Ingredients
The ingredients for this dish are simple yet full of flavor, making this recipe a delight to prepare and serve. Here’s a complete list of everything you’ll need:
| Ingredient | Amount |
|---|---|
| Vialone Nano rice | 500g |
| Saffron pistils | q.b. (to taste) |
| Water | 2 liters |
| Caciocavallo cheese (fresh) | 100g |
| Butter | 30g |
| Salt | 1 pinch |
| Pork (ground) | 100g |
| Tomato passata (pureed tomatoes) | 200g |
| Peas (frozen or fresh) | 80g |
| Caciocavallo cheese (additional) | 50g |
| Yellow onions | ½ onion |
| Red wine | 50g |
| Butter | 25g |
| Extra virgin olive oil | 2 tbsp |
| Salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Eggs | 6 |
| Breadcrumbs | q.b. (to coat) |
| Extra virgin olive oil (for baking) | q.b. (to drizzle) |
Instructions
This recipe consists of two main parts: the preparation of the rice and ragù, and the assembly and baking of the arancini. Follow these steps carefully for a delicious result.
Step 1: Prepare the Rice
- In a large pot, bring 2 liters of water to a boil and add a pinch of salt. Once the water is boiling, add the Vialone Nano rice.
- Cook the rice according to the package instructions until tender. Once cooked, remove from heat and stir in the saffron pistils for a vibrant golden color and distinct flavor.
- Add the butter to the rice and mix well. Let the rice cool to room temperature, covering it with parchment paper. Allow it to cool for at least 2 hours. The cooling process is important as it helps the rice firm up, making it easier to shape the arancini.
Step 2: Prepare the Ragù
- While the rice is cooling, prepare the ragù filling. Start by peeling and finely slicing the onion.
- In a large skillet, melt 25g of butter with 2 tablespoons of extra virgin olive oil over medium heat.
- Add the sliced onion and sauté until softened and translucent.
- Add the ground pork to the pan, turning up the heat. Sauté until the meat is browned and cooked through.
- Once the meat is browned, pour in the red wine and allow it to evaporate, scraping up any browned bits from the bottom of the pan.
- Add the tomato passata and stir to combine. Season with salt and black pepper to taste.
- Cover the pan with a lid and let the ragù simmer on low heat for at least 20 minutes. Stir occasionally, and if needed, add a little water to maintain a thick consistency.
- Midway through cooking, add the peas and continue to cook the ragù until the peas are tender and the sauce is thickened.
- Once the ragù is ready, set it aside to cool.
Step 3: Assemble the Arancini
- Once the rice has completely cooled, it’s time to form the arancini. Fill a small bowl with water to moisten your hands, making it easier to handle the sticky rice.
- Take about 120g of rice and place it on the palm of your hand. Press it lightly to create a small indentation in the center of the rice.
- Place a teaspoon of the prepared ragù in the center of the rice. Add a few cubes of Caciocavallo cheese for extra flavor.
- Carefully mold the rice around the filling to form a round ball. Repeat this process until all the rice and filling are used up.
Step 4: Coat the Arancini
- Prepare two shallow bowls: one with beaten eggs and the other with breadcrumbs.
- Dip each rice ball first into the egg mixture, ensuring it is well coated, then roll it in the breadcrumbs until fully covered.
- Repeat this for all the arancini.
Step 5: Bake the Arancini
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Arrange the coated arancini on the baking tray, making sure they are not touching each other.
- Drizzle a little extra virgin olive oil over the arancini to help them crisp up as they bake.
- Bake in the preheated oven for 20-25 minutes, or until the arancini are golden brown and crispy on the outside.
Step 6: Serve
Once the arancini are baked to perfection, remove them from the oven and allow them to cool for a few minutes. Serve them hot as a delicious antipasto or appetizer, perfect for any Italian meal.
Tips for Success
- Rice texture: It’s important to use Vialone Nano rice, which has a slightly creamy texture when cooked. This helps the arancini hold together and gives them that signature rich mouthfeel.
- Filling variations: While this recipe uses a traditional pork ragù, feel free to experiment with different fillings, such as ham, mushrooms, or even vegetables, for a vegetarian version.
- Freezing: If you’re making these in advance, you can freeze the unbaked arancini. Just place them on a baking sheet in the freezer and once frozen, transfer them to an airtight container. Bake directly from frozen when you’re ready to enjoy them!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | 10g |
| Carbohydrates | 35g |
| Fat | 15g |
| Saturated Fat | 5g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 350mg |
| Cholesterol | 80mg |
Baked Arancini di Riso is a great addition to any Italian meal, providing a crispy, cheesy, and savory flavor in every bite. With its golden exterior and flavorful filling, these rice balls will impress your guests and leave them craving more. Whether served as an appetizer or a snack, this recipe brings the best of Italian comfort food to your table, made healthier with a baked method instead of frying. Enjoy this delightful dish with friends and family at your next gathering!
