5 from 3 votes
Baked Arancini
These crispy baked arancini are a delicious version of the traditional Sicilian rice balls - Easy to make and perfect for entertaining!
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
15
Calories:
289 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
For the rice:
- 500 g carnaroli rice
- 1 teaspoon saffron
- 2 tablespoon Parmesan Cheese finely grated (optional)
- 1 tablespoon butter optional
- salt
For the filling:
- 1 tablespoon extra-virgin olive oil
- 1 onion finely minced, small gold variety
- 300 g salmon finely chopped, fillet
- 150 g peas frozen
- lemon zest of ½
- thyme chopped, fresh leaves, handful
- sea salt
- black pepper
For the coating:
- 250 g panko breadcrumbs
- 5 tablespoon extra-virgin olive oil
- 2 egg large
- black pepper
- salt
Instructions
- For the rice: Bring a large pot of water to a boil. Add the rice and season with salt to taste. Cook until al dente, and towards the end of cooking time add the saffron.
- Drain the rice and transfer into a large bowl. Stir in optional Parmesan cheese and butter, then cover with cling film and refrigerate for about one hour or until cooled completely. The rice should be compact and sticky to the touch.
- For the filling: Heat 1 tablespoon of olive oil in a large pan over low heat. Add the onion and stir-fry for 2 minutes, or until soft and translucent. Then add chopped salmon and cook until no longer pink, about 2 minutes.
- Add the lemon zest and thyme leaves, then season with salt and pepper to taste and remove from the heat.
- For the baked arancini: Preheat oven to 180C. Line a baking tray with non-stick baking paper.
- To make the arancini, scoop a tablespoon of rice into your hand. Place 1 tablespoon of the salmon mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining rice and filling.
- In a medium bowl, mix together the breadcrumbs with olive oil until well combined, your coating mix should be lightly wet, add a bit more oil if necessary, then season with salt and pepper to taste.In another bowl, lightly whisk the eggs.
- Dip each arancini ball first into the egg mixture, then roll into the coating mix, gently pressing to coat. Repeat with remaining balls.
- Arrange the arancini onto the prepared baking tray and bake in oven for 20 minutes or until crisp and golden. Serve immediately.
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Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
40g
(13%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.03g
(2%)
Cholesterol
35mg
(12%)
Sodium
157mg
(7%)
Potassium
190mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
145IU
(3%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 35mg | 12% |
| Sodium | 157mg | 7% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.