We have been doing baby-led weaning for a few months now and it is going really well but I do struggle with the major clean up after every meal. Some days I really can’t face it so deliberately prepare finger foods to keep the mess to a minimum. Last week I decided to try baked arancini (risotto balls).
Arancini are risotto balls coated in breadcrumbs and deep fried, they are usually stuffed with ragu, mozzarella and peas. This adaptation is baked, instead of fried, and has no extra stuffing.
Baked risotto balls are relatively quick and easy to put together (if you have already made and chilled the risotto). I would usually make this recipe with leftover risotto rather than making the risotto, cooling it and then preparing the balls on the same day. That would just be too much for me!
I used my Vegetable Risotto Recipe for this post but any risotto recipe can be used. If you have got a recipe that your kids love then use that one. Just make sure your risotto is made with an Italian variety of rice that has the correct starches to produces a creamy texture when cooked. Arborio, Vialone Nano and Carnaroli are the most common varieties.
NOTE: If serving to a baby make sure the risotto is made using homemade stock or baby stock/low salt stock.
This is a great recipe to get your kids involved in the kitchen. Finn (3) was given the task of forming balls. He struggled to coat and dip them, so I took over that task, but older kids would manage no problem.
I dipped the rice balls in flour then egg and finally rolled them in breadcrumbs. You can really make them any size you desire, ours were roughly one and a half tablespoons each and I made 12 balls from 3 cups of cooked risotto.
I have made baked arancini with a range of breadcrumbs. Fresh, dried and panko. My personal favourite, although not very Italian, is Panko breadcrumbs. It is hard to achieve the same delicious crunchy shell, that frying achieves, when you are baking but panko gives the best results.
TIP: Spray your breadcrumbs with oil and pop them in the oven for 5-10 mins before you coat your balls. Although not necessary for taste, doing this will give your breadcrumbs a head start in the browning process and will make your arancini more visually like the fried version.
These baked risotto balls really are delicious and approved by both Finn and Rory. I loved that there isn’t tiny pieces of rice to clean up from the high chair, floor, walls, Rory’s hair, clothes…..
Have you tried this recipe? I would love to know how it went, please leave a comment below or tag me on Instagram or Facebook.
Baked Arancini
Risotto formed into balls, coated in breadcrumbs and baked.
Ingredients
- 600g (3 cups) Cooked and Chilled Risotto *SEE NOTE 1
- 2 eggs, beaten
- 35g (1/4 cup) flour
- 80g (1 1/2 cups) Panko Breadcrumbs *SEE NOTE 2
Instructions
Pre heat oven to 180c / 350F and line baking tray with baking paper / silicon mat.
OPTIONAL (to achieve a more golden look to your balls) Place breadcrumbs on a baking tray, spray with oil and bake on the top shelf for around 5 - 10 mins (until golden)
- Place flour in a dish, beaten egg in another and the breadcrumbs on a flat plate.
Roll risotto into balls (mine were approx. 1 1/2 tbsp each)
- Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
Place on baking tray, lightly spray with olive oil and cook until golden and heated though out. (Approx. 20 mins)
Recipe Notes
Make sure to your risotto is properly chilled and was made with an Italian variety of rice that has the correct starches to produces a creamy texture when cooked. Arborio, Vialone Nano and Carnaroli are the most common varieties.
If serving to a baby make sure the risotto was made using homemade stock or baby stock/low salt stock.
- I personally feel panko breadcrumbs produce the best result in this recipe. However you can substitute them with dried breadcrumbs.
This post was updated January 2018 with some new pictures and with more detail added to the recipe.
These look absolutely delicious and are perfect for picnics and packed lunches too. I bet they freeze well before being baked!
Thanks you! I have some in the freezer just now so will find out soon 🙂
These look delicious, and your little boy looks to be having a great time helping in the kitchen. A great way to use up any left over risotto.
Angela x
Thanks Angela 🙂
these look lovely, they would make a fantastic snack for my 3 year old or me!
#foodpornthursdays
Thanks Leandra! My 3 yr old loved them!
aaaa such a fab idea, I remember giving mine normal risotto and getting it everywhere, this seems like a less messy option #reciperoundup
Thanks Chantelle! I hate cleaning up after any rice dish as it seems to get everywhere and is so difficult to sweep up, it just seems to stick to the floor!
Oh wow these look great and SO SIMPLE to make! I think I may try these for our next family picnic! Thanks for sharing your recipe x
#reciperoundup
Thanks Faye, hope you enjoy 🙂
Another fantastic recipe idea! I always look forward to your weekly recipes – you have the most wonderful ideas for kids. Finn looks so grown up with his short hair cut! Thanks so much for sharing with #foodpornthursdays x
Thanks Becky, that is so nice to read. Yes, Finn looks soo much older with his hair cut! x
These look like such a great idea and not something I’ve ever tried at home before although they’re the first thing I pick in restaurants. I completely agree with BLW, I loved doing it but some days the mess – oh the emss!! Thanks for linking up to #RecipeRoundup x
Thanks Donna!
Now this is a really clever way to use up leftover risotto! It looks like making them will be a fun family affair in the future.
Thanks! Fun {and messy!} Enjoy 🙂
I’m thinking of making this for a holiday open house and trying to do as much up front as possible.
How did they do with making a freezing before baking? How did you bake them after the freezer (temp/time)?
Thanks!!
Hi Denise, if cooking from frozen keep the same temperature but add another 5 mins (approx.) to the cooking time. Happy holidays and enjoy 🙂
Thanks for the delicious recipe! The photos were helpful, and the arancinis were super easy to make. I stuffed a cube of mozzarella in the risotto… daughter loves it and calls this “aran-cheesy”
In a pinch, you can use the Seeds of Change brown rice and quinoa pre-cooked mix (heat on stove with butter, oil, water, and Italian seasoning and a splash of white wine). Also, those half-full bags of Thanksgiving stuffing breadcrumbs work if you run out of panko. Not trying to change your awesome recipe, but just passing along info for those busy times when kids are hungry…
But this recipe is perfect! Thanks!
Hi Krista, thank you so much for taking the time to give feedback and rate the recipe. I love all your tips! Loving the name aran-cheesy!! Perfect!
Had loads of left-over risotto from last night and so whipped these up this evening – whizzed up some cornflakes to use as the crumb, perfect! No extra oil needed. My 14-month old loved them. Thanks 🙂
Hi Marian, thanks so much for your feedback! Love your cornflake crumb idea!
Your kid really did a good job! I’ve never tried to bake these balls but fry them, but I’d like to try soon because I find their look more crunchy than being fried.
– Natalie Ellis
Thanks Natalie, I’m not sure they would be as crunchy as fried but my kids still love them and they are a little healthier for them.
Just made these, they’re awesome, thank you so much! I used crushed grissini for the coating, which worked really well 🙂 really appreciate the recipe!
Thanks, Flo. It really makes my day when I receive lovely comments like this. Thanks for taking the time to leave feedback 🙂