Baked Arancini

Instructions

Prepare the risotto.

In a saucepan, heat olive oil over medium heat.

Add onion and sauté until soft.

Add the rice and toast it for 1-2 minutes.

Pour in the wine (if using) and cook until mostly absorbed.

Begin adding broth or vegetable stock, one ladle at a time.

Stir frequently and let each addition absorb before adding the next.

After about 20 minutes, the rice should be tender and creamy.

In the final minute of cooking, stir in the peas.

Remove from heat and stir in Parmesan, salt, and pepper.

Spread the risotto onto a baking dish to cool completely. Refrigerate 12 hours or overnight if making ahead.

Shape the arancini.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Take a heaping tablespoon of chilled risotto.

Flatten it slightly and place a small cube of mozzarella in the center.

Shape into a ball, sealing the cheese inside.

Repeat with the remaining risotto.

Bread the arancini.

Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Roll each ball in flour and then dip in egg.

Coat in panko breadcrumbs.

Place on the prepared baking sheet.

Lightly drizzle or spray the arancini with olive oil.

Bake for 2025 minutes until golden brown and crisp.

Serve with marinara sauce, your favorite dipping sauce or with a green salad.

Appetizer,Main Course,Side Dish