Go Back
–+ servings
Baked Arancini

Baked Arancini: Crispy Risotto Balls with Gruyere Gold

Baked Arancini are delicious crispy risotto balls filled with gooey Gruyere, perfect for impressing guests and repurposing leftover risotto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 balls
Course: Dinner
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Balls
  • 2 cups Cooked Risotto Use leftover risotto for best flavor and texture.
  • 1 cup Gruyere Cheese Can substitute with mozzarella.
  • 1/2 cup Flour For breading.
  • 3 large Eggs Beaten, essential for binding.
For the Coating
  • 1 cup Bread Crumbs Panko preferred for extra crunch.
  • 1/2 cup Shredded Asiago Cheese Optional.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Bowls for Breading

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Set up a dredging station with flour, beaten eggs, and breadcrumb mixture in separate bowls.
  3. Scoop 1-inch portions of cooled risotto, place a cube of Gruyere in the center, and mold the risotto around it.
  4. Coat each ball in flour, dip into beaten eggs, and roll in breadcrumbs before placing on the baking sheet.
  5. Bake for about 25 minutes until golden brown and crispy.
  6. Serve warm with marinara sauce for dipping.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 10gProtein: 6gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Baked Arancini can be frozen unbaked for up to 2 months. Bake from frozen and adjust time as necessary.

Tried this recipe?

Let us know how it was!