Crispy Baked Arancini with Mozzarella and Parmesan Recipe

Let me tell you about one of my all-time favorite snacks—Crispy Baked Arancini with Mozzarella and Parmesan Recipe. These golden, cheesy rice balls are pure comfort food wrapped in crispy breadcrumbs, baked to perfection so you get that amazing crunch without the mess of frying. Trust me, once you try this version, you’ll want to make them for every gathering or cozy night in.

What makes this Crispy Baked Arancini with Mozzarella and Parmesan Recipe stand out is the combo of creamy mozzarella center and the sharp Parmesan in the rice itself. They’re perfect as appetizers, party bites, or even a fun dinner with a simple salad — and I’m going to walk you through every step so you nail that crisp exterior and gooey cheese inside on your very first try.

Ingredients You’ll Need

These ingredients come together to create that perfect arancini balance of creamy, cheesy, and crispy goodness. Plus, picking quality ingredients counts a lot here—fresh cheese and good broth really take these from good to unforgettable.

• Arborio rice: The classic short-grain rice that gets creamy when cooked, which means soft, sticky interiors perfect for shaping into balls.
• Chicken broth: Using broth instead of water adds so much more flavor into the rice base.
• Parmesan cheese: Freshly grated is the way to go—this gives a tangy nuttiness throughout the rice.
• Bread crumbs: For that irresistible crispy coating; panko works great for extra crunch but traditional works too.
• Eggs: Acts like glue for the crispy coating to stick well to the rice balls.
• Mozzarella cheese: The melty center surprise—go for full-fat fresh mozzarella cubed into bite sizes.
• Parsley: Fresh, chopped parsley adds a lovely herbal brightness that lifts the flavors.
• Salt and pepper: Essential for seasoning the rice and cheese mixture well.
• Olive oil: For brushing, helps with crisping and that beautiful golden color once baked.

Variations

I love mixing things up with this Crispy Baked Arancini with Mozzarella and Parmesan Recipe depending on my mood or what’s in the fridge. Don’t hesitate to make it your own—you’ll enjoy finding your favorite twist.

• Vegetarian version: I swap chicken broth for vegetable broth and sometimes toss in mushrooms sautéed with garlic for extra umami.
• Spicy kick: Adding finely chopped chili or a pinch of cayenne pepper into the rice gives a lovely heat boost.
• Cheese upgrade: I sometimes mix in a little fontina or provolone with the mozzarella for a complex melty center.
• Herbs: Fresh basil or thyme instead of parsley changes the flavor profile wonderfully for different seasons.

How to Make Crispy Baked Arancini with Mozzarella and Parmesan Recipe

Step 1: Cook the Rice Perfectly

Start by rinsing your Arborio rice under cold water until the water runs clear. Then bring your chicken broth to a boil, add the rice, reduce to low heat, and cover. Simmer gently for about 18–20 minutes, stirring occasionally so it doesn’t stick. You want the rice creamy but not mushy, just enough to hold together when cooled.

Step 2: Mix in Cheese and Seasoning

Once the rice is cooked and cool enough to handle, stir in the grated Parmesan cheese, chopped parsley, and a pinch of salt and pepper. This is where flavor builds, so taste and adjust seasoning here. The mixture should be sticky enough to shape easily—if it feels too wet, a tablespoon or two of breadcrumbs can help.

Step 3: Form the Arancini Balls

Wet your hands with water to keep rice from sticking and take a small handful of the rice mixture. Flatten it slightly in your palm, place a cube of mozzarella in the center, then carefully mold the rice around the cheese until you get a tight ball. Repeat until you’ve used up all the rice mixture—this usually makes around 12–15 balls.

Step 4: Bread the Balls

Beat your eggs in a shallow bowl. Place breadcrumbs in another bowl. Dip each rice ball first into the egg wash, making sure it’s fully coated, then roll in breadcrumbs until evenly covered. For extra crunch, I sometimes double coat by repeating the egg and breadcrumbs step.

Step 5: Bake Until Crispy

Preheat your oven to 400°F (200°C). Place the breaded arancini on a baking tray lined with parchment. Lightly brush or spray them with olive oil to help crisp up during baking. Pop them in and bake for 20–25 minutes, turning halfway through, until golden and crispy on the outside. Resist the urge to open the oven too often—steady heat is key here!

How to Serve Crispy Baked Arancini with Mozzarella and Parmesan Recipe

Garnishes

I like to finish with a sprinkle of fresh chopped parsley or basil to brighten things up. A dusting of extra grated Parmesan on top right before serving is always a crowd-pleaser too. For a little more zing, a drizzle of marinara sauce on the side is fantastic.

Side Dishes

These arancini go great alongside a crisp green salad or even a bowl of minestrone soup for a fuller meal. When I serve them for parties, I usually offer an assortment of dipping sauces like garlic aioli or spicy arrabbiata to add variety.

Creative Ways to Present

For special occasions, try arranging these crispy baked arancini on a beautiful platter with little skewers inserted for easy grabbing. Another fun way is to nestle them in mini lettuce cups or roast some colorful veggies and plate together for an eye-catching appetizer spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place cooled arancini in an airtight container lined with paper towels to absorb moisture. They’ll keep well in the fridge for up to 3 days. I recommend reheating in the oven to keep that crispy crust intact rather than microwaving, which can make them soggy.

Freezing

I freeze these arancini unbaked best. After shaping and breading, lay them on a baking sheet to freeze individually for about an hour, then transfer to a freezer bag. This way, they keep their shape and you can bake straight from frozen—just add a few extra minutes to baking time.

Reheating

To reheat leftovers or bake from frozen, preheat to 400°F and arrange arancini on a lined baking sheet. Bake for 10-15 minutes until heated through and crispy once again. This method brings back that fresh-out-of-the-oven crunch and gooey cheese nicely.

FAQs

Final Thoughts

This Crispy Baked Arancini with Mozzarella and Parmesan Recipe is one of those dishes that feels fancy but is surprisingly easy and rewarding to make. I love how it brings people together—whether it’s a casual snack or a special appetizer, it’s always met with smiles and second helpings. Give it a try, and soon you’ll find this recipe becoming a kitchen favorite for yourself and anyone lucky enough to share your table.

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