Introduction: Baked Arancini

About: Polymath and idiot. Mostly idiot.

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

Step 1: Equipment:

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

Step 2: Ingredients:

  • 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

Step 3: Instructions:

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.

Step 4: Mixing:

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.

Step 5: Rolling:

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.

Step 6: Baking:

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.

Step 7: Finished:

Take them out and let them cool down a bit.

Step 8: Serving:

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

Enjoy your meal!

Cheese Challenge 2016

Runner Up in the
Cheese Challenge 2016