Description
These Baked Arancini with Melting Mozzarella Centres are a delightful gluten-free Italian-inspired snack or appetizer, featuring crispy golden breadcrumb-coated rice balls filled with gooey mozzarella. Made from leftover risotto, they offer a perfect way to transform your leftovers into a delicious, comforting dish without frying. Baked to perfection, these arancini are light, crispy, and bursting with cheesy goodness.
Ingredients
Main Ingredients
- 600g leftover risotto
- 60g gluten free breadcrumbs
- 1 large egg or 2 medium eggs
- 30g gluten free plain flour or rice flour
- 120g fresh mozzarella cheese
- Zest of half a lemon (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (fan) and line a medium-sized baking tray with greaseproof paper to prevent sticking and make cleanup easier.
- Prepare Coating Stations: Crack the egg(s) into a shallow bowl and whisk. On two separate small plates, spread out the gluten free breadcrumbs on one and the gluten free plain flour on the other. Set them aside for the coating process.
- Cut Mozzarella: Chop the fresh mozzarella into 12 small chunks, each about 10g, to ensure each arancini has a delicious melting center.
- Prepare Risotto: Place the leftover risotto in a large bowl and use a wooden spoon to break up any clumps, making it easier to shape. If using, add the lemon zest now and mix thoroughly for a subtle fresh flavor.
- Shape Arancini: Take approximately 50g of risotto in your hand, flatten it slightly, and place a piece of mozzarella in the center. Carefully wrap the risotto around the cheese and roll it into a firm ball. Set the shaped arancini on the baking tray. Repeat until all mozzarella and risotto are used, yielding 12 balls.
- Coat Arancini: Roll each ball thoroughly first in the flour, then dip in the whisked egg ensuring a full coat, and finally roll in the gluten free breadcrumbs to cover completely. Return each coated ball to the baking tray.
- Apply Oil Spray: Lightly spritz the tops of the arancini balls with olive oil spray. This helps them turn golden and crisp while baking.
- Bake: Place the baking tray in the preheated oven and bake for 25 minutes until the breadcrumb coating is crisp and golden brown.
- Serve: Serve warm, ideally with a fresh big salad or a tangy dipping sauce like a red pepper dip for a complete meal.
Notes
- You can use any leftover risotto, but butternut squash and pancetta risotto is highly recommended for extra flavor.
- A red pepper dipping sauce made by blending jarred red peppers with herbs offers a delicious tangy companion for these arancini.
- Make sure the arancini balls are tightly packed to avoid them falling apart during baking.
- Using a spray oil is better than pouring oil directly to ensure an even, light coating for crispiness.
- These arancini are gluten free, making them suitable for people with gluten intolerance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
