Baked Arancini
Imagine the comforting embrace of creamy risotto, transformed into crunchy, golden-brown bites of deliciousness. Baked Arancini, a delightful Italian treat, allows you to enjoy the rich flavors of saffron-infused rice combined with tender salmon and fresh peas, all while being baked to perfection. These little balls of joy are perfect as an appetizer, snack, or even a main dish when paired with a fresh salad. Let’s dive into this scrumptious recipe that will undoubtedly impress your friends and family!
What Makes This Recipe Special
What sets this Baked Arancini apart is the use of Carnaroli rice, known for its creamy texture and ability to absorb flavors beautifully. The addition of saffron not only gives the rice a stunning golden hue but also infuses it with a rich, aromatic flavor. The combination of finely chopped salmon, bright peas, and fresh thyme creates a satisfying filling that pairs perfectly with the crispy panko coating. Plus, baking instead of frying makes these arancini a healthier alternative without sacrificing flavor.
Ingredient Checklist
To create these delightful Baked Arancini, gather the following ingredients:
- 500g Carnaroli rice
- 1 teaspoon saffron
- 2 tablespoons Parmesan cheese, finely grated (optional)
- 1 tablespoon butter (optional)
- Salt, to taste
- 1 tablespoon extra-virgin olive oil
- 1 small gold onion, finely minced
- 300g salmon fillet, finely chopped
- 150g frozen peas
- Zest of 1 lemon
- A handful of fresh thyme leaves, chopped
- Sea salt & black pepper, to taste
- 250g panko breadcrumbs
- 5 tablespoons extra-virgin olive oil
- 2 large eggs
- Salt & black pepper, to taste
What You’ll Need (Gear)
Before you get started, make sure you have the following equipment:
- A large pot for cooking the rice
- A baking sheet lined with parchment paper
- A mixing bowl
- A frying pan for sautéing
- A spoon for mixing
- An ice cream scoop or your hands for shaping the arancini
- A wire rack for cooling (optional)
Baked Arancini: Step-by-Step Guide
Step 1: Cook the Rice
In a large pot, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the finely minced onion and sauté until translucent. Stir in the Carnaroli rice and toast it for about 2-3 minutes until it becomes slightly translucent.
Step 2: Infuse with Saffron
Dissolve the saffron in a small amount of warm water. Pour this mixture into the pot with the rice, ensuring it coats the grains evenly. Add 1 liter of salted water, bring to a gentle simmer, and cook for about 15-18 minutes, stirring occasionally until the rice is al dente.
Step 3: Mix the Filling
Once the rice is cooked, remove it from heat and let it cool slightly. In a mixing bowl, combine the cooked rice, chopped salmon, frozen peas, lemon zest, fresh thyme, and Parmesan cheese (if using). Season generously with sea salt and black pepper, and mix well.
Step 4: Shape the Arancini
Once the mixture has cooled enough to handle, take a handful and shape it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
Step 5: Prepare for Baking
Preheat your oven to 200°C (400°F). Set up a breading station with one bowl containing beaten eggs seasoned with salt and pepper, and another bowl with panko breadcrumbs.
Step 6: Bread the Arancini
Dip each rice ball into the egg mixture, allowing any excess to drip off, then roll it in the panko breadcrumbs until fully coated. Place the breaded arancini on the prepared baking sheet.
Step 7: Bake to Perfection
Drizzle the arancini with olive oil and bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
Warm & Cool Weather Spins
Whether you’re enjoying these Baked Arancini in the warmth of summer or the coolness of winter, there are ways to adapt this recipe:
- For a summer twist, consider adding fresh herbs like basil or mint to brighten the flavors.
- In cooler months, serve the arancini with a warm tomato sauce or a creamy dip for extra comfort.
- Experiment with different fillings, such as roasted vegetables or mozzarella cheese, to switch things up throughout the year.
- Pair with a crisp salad or sautéed greens for a refreshing contrast, regardless of the season.
Method to the Madness
The process to create these Baked Arancini is simple yet rewarding. It begins with the careful preparation of the saffron rice, which is the heart of this dish. The sautéed onion not only adds flavor but also sweetness that balances the savory notes of salmon and peas. As you blend the ingredients together, you’ll notice the beautiful colors and aromas coming together, which is half the fun!
Breading the arancini might seem like a tedious task, but it’s essential for achieving that crunch you crave. The panko breadcrumbs create a light and crispy exterior that contrasts beautifully with the creamy filling. Baking instead of frying means less mess and a healthier treat, allowing you to enjoy these delicious bites without guilt.
Make-Ahead & Storage
These Baked Arancini can be made ahead of time, making them a fantastic option for meal prep or entertaining:
Once formed, you can freeze the arancini before baking. Just place them on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer bag and store for up to 3 months. When you’re ready to enjoy them, bake from frozen, adding a few extra minutes to the baking time.
Leftover baked arancini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven for about 10 minutes at 180°C (350°F) to regain their crispiness.
Reader Q&A
Can I use a different type of rice for this recipe?
While Carnaroli rice is ideal for its creamy texture, you can substitute it with Arborio rice or even short-grain rice. Just keep in mind that the texture may vary slightly.
What can I use instead of salmon?
If you’re looking for alternatives, cooked chicken, shrimp, or even a medley of sautéed vegetables can work beautifully in this recipe.
Can I make these arancini gluten-free?
Absolutely! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a similar crunch.
How can I make these arancini spicier?
If you enjoy a kick, consider adding some finely chopped chili or a dash of red pepper flakes to the rice mixture for a touch of heat.
Next Steps
Now that you have mastered the art of making Baked Arancini, it’s time to get creative in the kitchen! Experiment with different fillings, dips, and pairing options. These little bites are a canvas for your culinary imagination. Whether you’re hosting a dinner party or simply treating yourself to a delicious snack, these arancini are sure to be a hit.
As you prepare this delightful dish, remember to savor each step, from the fragrant cooking of the rice to the satisfying crunch of the baked exterior. Each bite is a celebration of flavors and textures, bringing a little taste of Italy into your home.
Indulging in homemade Baked Arancini is not just about satisfying hunger—it’s about creating memories, sharing laughs, and enjoying the company of loved ones. So roll up your sleeves, gather your ingredients, and embark on this culinary adventure. You won’t regret it!
Baked Arancini
Ingredients
Equipment
Method
- In a large pot, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the finely minced onion and sauté until translucent.
- Stir in the Carnaroli rice and toast it for about 2-3 minutes until it becomes slightly translucent.
- Dissolve the saffron in a small amount of warm water. Pour this mixture into the pot with the rice, ensuring it coats the grains evenly.
- Add 1 liter of salted water, bring to a gentle simmer, and cook for about 15-18 minutes, stirring occasionally until the rice is al dente.
- Once the rice is cooked, remove it from heat and let it cool slightly.
- In a mixing bowl, combine the cooked rice, chopped salmon, frozen peas, lemon zest, fresh thyme, and Parmesan cheese (if using). Season generously with sea salt and black pepper, and mix well.
- Once the mixture has cooled enough to handle, take a handful and shape it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
- Preheat your oven to 200°C (400°F). Set up a breading station with one bowl containing beaten eggs seasoned with salt and pepper, and another bowl with panko breadcrumbs.
- Dip each rice ball into the egg mixture, allowing any excess to drip off, then roll it in the panko breadcrumbs until fully coated. Place the breaded arancini on the prepared baking sheet.
- Drizzle the arancini with olive oil and bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
Notes
- These arancini can be frozen before baking; just freeze until solid and store in a freezer bag for up to 3 months.
- Leftover baked arancini can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake at 180°C (350°F) for about 10 minutes to regain crispiness.
