About the Recipe
Gluten-Free Baked Arancini are delightful, crispy rice balls filled with rich cheeses, savory meats, or colorful vegetables. Traditionally deep-fried, baking them offers a healthier alternative that retains their delicious taste and texture.
Gooey mozzarella is a popular filling that melts beautifully during baking, creating a delightful contrast between the crisp exterior and the warm, cheesy center. Baked arancini are perfect appetizers for dinner parties, satisfying snacks for game days, or light meals with salads or dipping sauces.
The preparation is straightforward and fun, making it a great activity for families or friends. Cook tender, slightly sticky arborio rice and shape it into balls. Fill with your choice of mozzarella, ragu, or sautéed vegetables, roll into balls, and coat in breadcrumbs for a perfect crunch.
Baking enhances their flavor and makes them a healthier option. Customize them with gluten-free breadcrumbs or plant-based cheeses for a vegan version. With their versatility and ease of preparation, baked arancini are sure to be a hit with everyone!
Ingredients
2 cups cooked risotto
½ cup tapioca flour
3 eggs, lightly beaten
¼ cup bread crumbs
¼ cup panko
2 tablespoons shredded asiago or parmesan
Preparation
Preheat the oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper and set it aside.
In a shallow bowl, place the flour. In another shallow bowl, beat the eggs. In a third shallow bowl, combine the bread crumbs and Asiago cheese.
Scoop the risotto and roll it into 1-inch-sized balls. Insert a cheese cube into each ball, ensuring it’s completely covered. Roll the risotto balls in the flour, then dip them into the beaten eggs, shaking off any excess. Finally, roll the balls in the bread crumb mixture and place them on the prepared baking sheet.
Repeat the process with the remaining risotto balls. Bake the risotto balls for 25 minutes or until they turn golden brown. Serve them warm with marinara sauce.
You can also freeze the risotto balls before baking. Follow the recipe instructions to roll the balls, but do not bake them. Instead, place the balls in layers separated by wax paper in an airtight container. Freeze the risotto balls for up to one month.
To bake the risotto balls from frozen, increase the bake time by 5-10 minutes.
Notes