Baked Arancini

1. 1

   Preheat oven to 180F

2. 2

   Mix the Parmesan with the rice

3. 3

   Portion the risotto with an ice cream scoop

4. 4

   Shape the rice into tight balls with your hands

5. 5

   Beat the two eggs and coat each rice ball in the egg wash

6. 6

   Place the bread crumbs on a large plate, now coat the rice balls in bread crumbs

7. 7

   Bake for 30 min or until the arancini reach a golden colour

8. 8

   Enjoy with marinara sauce!

9. 9

   I made a 10 minute marinara, by sauteing 2 cloves of crushed garlic, adding a can of chopped tomatoes, seasoning with salt, pepper, sugar and basil and simmering for 7 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.