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Homemade Baked Arancini recipe photo

Baked Arancini

These Baked Arancini are pure comfort! Crunchy on the outside, filled with creamy saffron-infused rice, salmon, and peas.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Carnaroli rice
  • 1 teaspoon saffron
  • 2 tablespoons Parmesan cheese, finely grated (optional)
  • 1 tablespoon butter (optional)
  • to taste Salt
  • 1 tablespoon extra-virgin olive oil
  • 1 small gold onion, finely minced
  • 300 g salmon fillet, finely chopped
  • 150 g frozen peas
  • 1 lemon zest of 1 lemon
  • 1 handful fresh thyme leaves, chopped
  • to taste Sea salt & black pepper
  • 250 g panko breadcrumbs
  • 5 tablespoons extra-virgin olive oil
  • 2 large eggs
  • to taste Salt & black pepper

Equipment

  • Large Pot
  • Baking sheet
  • Mixing Bowl
  • Frying Pan
  • Spoon
  • Ice Cream Scoop
  • Wire Rack

Method
 

Preparation
  1. In a large pot, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the finely minced onion and sauté until translucent.
  2. Stir in the Carnaroli rice and toast it for about 2-3 minutes until it becomes slightly translucent.
  3. 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.
  4. 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.
  5. Once the rice is cooked, remove it from heat and let it cool slightly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.