Best Oven Baked Mozzarella Stuffed Arancini Recipes

BAKED ARANCINI RECIPE

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• Place flour in a shallow bowl, beaten eggs in a separate shallow bowl, and bread crumbs and Asiago cheese in a third shallow bowl.
• Scoop risotto and roll rice into a 1-inch sized balls. Insert a cheese cube inside the ball, making sure to completely cover the cheese.
• Roll risotto balls in flour, then dip into the eggs, shaking off any excess. Roll balls in the bread crumb mixture then place on the prepared baking sheet. Repeat with remaining balls.
• Bake risotto balls for 25 minutes or until golden brown.
• Serve warm with marinara sauce.

MOZZARELLA-STUFFED ARANCINI

Steps:

• 1. Combine rice, 1 whole green onion, garlic and 3 1/2 cups water in saucepan. Bring to a boil, cover, reduce heat to medium low, and simmer 15 to 20 minutes, or until all liquid has been absorbed and rice is soft and slightly sticky. Remove from heat, transfer to bowl, and cool. Remove green onion, and discard. 2. Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray. Chop remaining green onions finely. Fold eggs, parsley, cheese and onions into rice. Spread breadcrumbs on large plate. 3. Place 1/4 cup rice mixture in palm of hand. Shape into tangerine-sized ball around one mozzarella ball. Roll in breadcrumbs, and place on prepared baking sheet. Repeat with remaining rice, mozzarella and breadcrumbs. Drizzle arancini with reserved oil, and bake 20 to 25 minutes, or until outsides are crisp and browned. 4. Warm marinara sauce, and ladle into bottom of large serving dish. Place arancini on top of sauce, and sprinkle with parsley. Serve immediately.

OVEN-BAKED MOZZARELLA-STUFFED ARANCINI

Steps:

• Combine rice, water, 1 whole green onion and garlic in a saucepan.
• Bring to a boil, cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
• Remove from heat, transfer to a bowl, and cool.
• Remove and discard green onion.
• Preheat oven to 425°F Coat baking pan with cooking spray or line with parchment paper.
• Finely chop the rest of the green onions.
• Fold eggs, parsley, Romano and onions into rice.
• Spread breadcrumbs on a large plate.
• Shape 1/4 cup rice mixture around one mozzarella ball. Roll in breadcrumbs, and place on baking sheet.
• Repeat with the rest of the ingredients.
• Drizzle arancini with the reserved oil.
• Bake 20-25 minutes or until outside is crisp and brown.
• Meanwhile, warm marinara sauce.
• Place sauce in the bottom of a large serving dish. Place arancini on top of sauce and sprinkle with parsley.