Oven-Baked Mozzarella-Stuffed Arancini: A Crispy, Cheesy Delight

There’s something incredibly nostalgic about arancini. My earliest memories of these golden-fried risotto balls aren’t from a fancy Italian restaurant, but from a bustling street market in Sicily. The aroma of warm rice, melting cheese, and a hint of marinara hung in the air, drawing me in like a siren’s call. I remember the sheer joy of biting through that impossibly crisp exterior to discover the molten, creamy mozzarella hidden within. It was a culinary revelation, a bite-sized parcel of pure comfort and joy. This oven-baked version captures that same magic, offering a delightful crunch and a gooey, cheesy center, all with a slightly lighter touch.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 20-25 minutes
• Total Time: 1 hour 5 minutes – 1 hour 10 minutes
• Servings: 8
• Yield: 16 arancini
• Dietary Type: Vegetarian

Ingredients

This recipe is a beautiful symphony of simple, quality ingredients that come together to create something truly special.

For the Arancini Base:

• 1 ½ cups instant brown rice
• 4 green onions, divided
• 2 minced garlic cloves
• 3 ½ cups water
• 2 eggs, lightly beaten
• ½ cup chopped fresh parsley, plus more for garnishing
• ⅓ cup grated Romano cheese

For Assembly and Baking:

• 2 cups dry whole grain breadcrumbs
• 1 (12-ounce) container marinated fresh mozzarella balls in oil, drained and oil reserved (you should have about 16 pieces)
• Cooking spray or parchment paper for lining the baking pan
• 28 ounces marinara sauce

Equipment Needed

• Medium saucepan with lid
• Large mixing bowl
• Large plate or shallow dish
• Baking sheet
• Measuring cups and spoons
• Sharp knife and cutting board
• Whisk or fork
• Spatula
• Oven

Instructions

Crafting these arancini is a wonderfully tactile process, one that rewards patience and a touch of care.

1. Cook the Rice: Begin by combining the instant brown rice, water, 1 whole green onion (finely chopped for infusion), and minced garlic cloves in a medium saucepan.
2. Simmer and Absorb: Bring the mixture to a boil over medium-high heat. Once boiling, cover the saucepan, reduce the heat to low, and simmer for 15-20 minutes, or until all the liquid has been absorbed by the rice.
3. Cool and Infuse: Remove the saucepan from the heat. Transfer the cooked rice to a large mixing bowl to begin cooling. Remove and discard the whole green onion pieces from the rice.
4. Prepare the Aromatics: While the rice cools, finely chop the remaining 3 green onions.
5. Preheat the Oven: Preheat your oven to 425°F (220°C). Coat a baking pan generously with cooking spray or line it with parchment paper to prevent sticking.
6. Mix the Arancini Base: To the cooled rice, fold in the lightly beaten eggs, chopped fresh parsley, grated Romano cheese, and the finely chopped green onions. Mix until everything is thoroughly combined.
7. Prepare the Breadcrumbs: Spread the dry whole grain breadcrumbs onto a large plate or into a shallow dish. This will be your coating station.
8. Form the Arancini: Take approximately ¼ cup of the rice mixture in your hands. Flatten a portion of it in your palm. Place one marinated fresh mozzarella ball in the center.
9. Stuff and Shape: Carefully shape the rice mixture around the mozzarella ball, ensuring it is completely enclosed. Roll it gently between your palms to form a compact, smooth ball. The goal is to create a seamless sphere with no cheese peeking out.
10. Coat with Breadcrumbs: Roll each formed arancino in the breadcrumbs, making sure it is evenly coated on all sides.
11. Arrange and Drizzle: Place the breadcrumb-coated arancini on the prepared baking sheet. Drizzle a little of the reserved oil from the marinated mozzarella balls over the tops of each arancino. This adds a lovely subtle flavor and aids in browning.
12. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the outside of the arancini is crisp and golden brown. You’re looking for that signature arancini crunch.
13. Warm the Sauce: While the arancini are baking, warm your marinara sauce gently in a saucepan over low heat.
14. Serve: To serve, place a generous amount of warm marinara sauce in the bottom of a large serving dish. Carefully arrange the hot, crispy arancini on top of the sauce. Sprinkle with a little extra fresh parsley for a final touch of color and freshness.

Expert Tips & Tricks

• Uniformity is Key: For even cooking and a beautiful presentation, try to make your arancini balls as uniformly sized as possible. This ensures they all bake at the same rate.
• Don’t Overstuff: While the allure of extra cheese is strong, be careful not to overstuff the arancini. If too much mozzarella is exposed, it can leak out during baking, making them less neat and potentially a little messy.
• The Rice Matters: While this recipe uses instant brown rice for speed and convenience, you could adapt it with leftover cooked risotto. Ensure the risotto is firm and not too wet.
• The Oil’s Essence: Don’t discard that marinated mozzarella oil! It’s infused with garlic and herbs and adds a wonderful depth of flavor when drizzled over the arancini before baking.

Serving & Storage Suggestions

These arancini are best served hot, straight from the oven, allowing that mozzarella to be at its most gloriously molten. They make a fantastic appetizer, a light main course with a side salad, or even a delightful addition to a party spread.

For leftovers, allow the arancini to cool completely before storing. They will keep in an airtight container in the refrigerator for up to 2-3 days. To reheat, a single layer on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes works wonders, restoring that essential crispiness. You can also reheat them gently in a skillet over medium-low heat, turning occasionally. Freezing is also an option; freeze the formed and breaded arancini on a baking sheet until solid, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving.

Nutrient	Amount per Serving	% Daily Value
Calories	300.7 kcal
Calories from Fat		60 g
Total Fat	6.7 g	10%
Saturated Fat	2.1 g	10%
Cholesterol	52.4 mg	17%
Sodium	712.6 mg	29%
Total Carbohydrate	49.4 g	16%
Dietary Fiber	4.7 g	18%
Sugars	11.8 g	47%
Protein	9.7 g	19%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, don’t hesitate to put your own spin on it!

• Herbal Infusion: Feel free to add other finely chopped fresh herbs like basil or chives to the rice mixture for an extra layer of flavor.
• Spice It Up: A pinch of red pepper flakes added to the rice mixture or sprinkled over the marinara sauce can give these arancini a pleasant kick.
• Cheese Play: If you can’t find marinated mozzarella balls, fresh mozzarella packed in water can be used. Just be sure to pat it very dry before wrapping in rice. You could also experiment with a small cube of provolone or fontina for a different cheese pull.
• Gluten-Free Option: For a gluten-free version, use gluten-free breadcrumbs for coating. Ensure your marinara sauce is also gluten-free.

FAQs

Q: Can I make arancini ahead of time?
A: Yes, you can form and bread the arancini up to a day in advance. Store them in a single layer on a baking sheet covered with plastic wrap in the refrigerator. Bake them as directed, they might just need a couple of extra minutes.

Q: Why is my arancini not crispy?
A: Ensure your oven is properly preheated to 425°F. Also, be sure not to overcrowd the baking sheet, as this can steam the arancini instead of allowing them to crisp up. Drizzling with the reserved oil also helps achieve that desirable crunch.

Q: What’s the best way to ensure the mozzarella stays inside?
A: Make sure the rice mixture is firm enough to mold, and completely encase the mozzarella ball with no gaps. A gentle roll between your palms helps create a secure seal.

Q: Can I fry these instead of baking them?
A: Traditionally, arancini are fried. If you prefer frying, heat about 2-3 inches of vegetable or canola oil in a deep pot to 350°F (175°C). Fry the arancini in batches for 3-4 minutes, or until golden brown and heated through. Drain on paper towels.

Q: What kind of rice should I use if I don’t have instant brown rice?
A: You’ll need cooked risotto for a traditional arancini, which typically uses Arborio rice. If using leftover risotto, ensure it’s firm and chilled. You would then proceed to form, bread, and bake or fry.

Final Thoughts

There’s a humble elegance to these Oven-Baked Mozzarella-Stuffed Arancini. They offer that irresistible combination of a perfectly crisp exterior and a wonderfully gooey, cheesy center, all within a comforting embrace of flavorful rice. Whether you’re serving them as a sophisticated appetizer to impress guests or simply enjoying them as a comforting treat, they are sure to bring a smile to anyone’s face. I love to pair them with a crisp, dry white wine like a Pinot Grigio, or even a light-bodied Chianti if you’re enjoying them with a more robust marinara. Give them a try – I have a feeling they’ll become a beloved fixture in your culinary repertoire.