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Oven-baked arancini
Oven-baked arancini
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Transform risotto into crispy arancini, a healthier twist on the Italian favorite rice balls, perfect for a satisfying meal.
Ingredients:
  • 1.25L (5 cups) chicken stock
  • 20g butter
  • 60ml (1/4 cup) olive oil
  • 1 brown onions, finely chopped
  • 440g (2 cups) arborio rice
  • 15.00 ml fresh thyme leaves
  • 60ml (1/4 cup) dry white wine
  • 3 (about 250g) chicken thigh fillets, cut into 1cm pieces
  • 100g button mushrooms, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 60g (3/4 cup) finely grated parmesan
  • 75g (1/2 cup) plain flour
  • 3 eggs
  • 1 x 200g pkt sage and onion stuffing mix
  • Olive oil spray
  • Salt, to season
Instructions:
  • In a large saucepan, bring the stock to a gentle simmer after it comes to a boil.
  • In a heavy-based stockpot or large flameproof casserole dish, melt the butter with 1 tablespoon of oil over medium heat. Sauté the onion for 5 minutes until soft and translucent, but not colored. Stir in the rice and 1/2 tablespoon of thyme for 1 minute until the grains look slightly glassy.
  • Pour the wine into the rice mixture and stir until absorbed. Begin adding a ladleful of simmering stock (about 125ml/1/2 cup) at a time, stirring constantly with a wooden spoon until the liquid is absorbed. Repeat this process, adding more stock gradually until the risotto is creamy and the rice is al dente, about 20-30 minutes.
  • In a large frying pan over high heat, heat the remaining oil until sizzling. Add the chicken and stir-fry for 5 minutes until it begins to brown. Toss in the mushrooms and garlic, and cook for an additional 2 minutes.
  • Combine the chicken mixture, parmesan, and remaining thyme with the risotto. Season with salt and pepper, then let it cool.
  • For the arancini: Preheat the oven to 180C and line 2 baking trays with non-stick baking paper. Place flour in a shallow medium bowl, lightly whisk eggs in another bowl, and spread the stuffing mix on a plate.
  • Shape the risotto into 12 balls using wet hands, each ball approximately 1/2 cup in size.
  • Coat each risotto ball with a light dusting of flour, followed by a quick dip in egg, and finish by rolling in the stuffing mix, making sure to press gently to cover. Shape each ball into a pear shape, then place them on the tray. Repeat the process for the rest of the risotto balls, flour, egg, and breadcrumbs.
  • Spritz the arancini with aromatic olive oil spray, then bake in the oven until beautifully crisp and golden, about 20 minutes.

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