Wednesday, November 28, 2012

Baked Broccoli and Cheese Arancini (Rice Balls)

Arancini are technically fried rice balls that have been coated with breadcrumbs and were believed to originate from Sicily, Italy; Messina to be exact. I had the pleasure of visiting Messina this past summer and arancini were a common food item on the local menus. They are made many different ways, but the most popular kind are filled with a meat or tomato sauce and are stuffed with mozzarella and peas. I opted for a little healthier version by baking them instead of frying; however, I did fry one to taste the difference and even though these were good baked, frying gave them that added crunch and flavor. 

Baked Broccoli and Cheese Arancini (Rice Balls)
3 c. Prepared Broccoli and Cheese Risotto, refrigerated at least 24 hours
4 Eggs
1 1/4 c. Panko Breadcrumbs
Cooking Spray

1. Preheat oven to 425 degrees. 
2. Mix together the chilled risotto, 2 eggs and 1/4 cup of the breadcrumbs until well blended. 
3. In two separate bowls, whisk together the remaining 2 eggs in one, and add the remaining 1 cup of breadcrumbs to the other. 
4. Form eight round balls with the rice, then dredge them each first in the eggs then into the breadcrumbs. 
5. Spray a baking sheet with cooking spray and place the breaded rice balls about 2 inches apart; then spray the tops of the breaded arancini. 
6. Bake for 15-20 minutes until they turn light brown and are heated through. Serves 8. 

Here are some pictures from my visit to Messina~Enjoy!

The fishing village

View the daily show at the clock tower

1 comment:

  1. I love it! I absolutely adore arancini and they're one of my favorite savory treats.


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