Ingredients
Scale
- 2 cups Arborio rice
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups bread crumbs
- 2 eggs
- 1 cup mozzarella cheese (cubed)
- 1/4 cup chopped parsley
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Prepare the Rice Mixture:
- Cook Arborio rice in chicken broth until al dente. Let it cool.
- Mix cooled rice with Parmesan cheese, salt, pepper, and chopped parsley.
- Shape the Arancini Balls:
- Form balls of rice around a small cube of mozzarella.
- Compress the rice gently but firmly to hold the shape.
- Bread the Arancini:
- Beat eggs in a bowl.
- Dip each rice ball into the eggs, then roll in bread crumbs.
- Bake the Arancini:
- Preheat oven to 375°F (190°C).
- Place arancini on a parchment-lined baking sheet.
- Brush with olive oil.
- Bake for 20-25 minutes until golden brown and crispy.