Oven-baked arancini (Rice Balls)

Oven-baked arancini


 

 

 


    Oven-baked arancini
    For a double delight, turn your risotto into crunchy golden arancini. In Italy these rice balls are usually fried for a snack, but we've cut back the oil and increased the size to make a healthier meal.

    Preparation Time

    30 minutes

    Cooking Time

    20 minutes

    Makes

    12

    Ingredients (serves 4)

    • 150g (1 cup) plain flour
    • 3 eggs
    • 1 x 200g pkt sage and onion stuffing mix
    • 1/2 quantity of Chicken & Mushroom Risotto (see related recipe)
    • Olive oil spray

    Method

    1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Place the flour in a shallow medium bowl. Lightly whisk the eggs in another bowl. Spread the stuffing mix over a plate.
    2. Use wet hands to shape a handful (about 1/2 cup) of the risotto into a ball. Repeat with the remaining risotto to make 12 balls.
    3. Roll 1 risotto ball in the flour and shake off excess. Dip in egg, then roll in stuffing mix, pressing to coat. Pinch the top slightly to make a pear shape. Place on the prepared tray. Repeat with the remaining risotto balls, flour, egg and breadcrumbs.
    4. Spray the arancini with olive oil spray. Bake in oven for 20 minutes or until crisp and golden.

    Notes


    • Cook's tip: To make smaller arancini for a snack or starter, use an ice-cream scoop in step 2. Bake for 15 minutes or until golden.
      Serving tip: Serve with a salad of baby spinach leaves and shaved parmesan tossed with balsamic vinegar and olive oil.


      Source

      Good Taste - May 2009, Page 65
      Recipe by

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