Baked Arancini Recipe

These oven-baked risotto balls are spectacular for entertaining!,Leftover risotto is wrapped around cheese, rolled in breadcrumbs and baked until golden brown.

INGREDIENTS

2 cups cooked risotto

8 small Gruyere cubes

½ cup flour

3 eggs, lightly beaten

¼ cup of breadcrumbs

¼ panko cup

2 tablespoons grated asago

INSTRUCTIONS

1.Preheat oven to 425 degrees. Line a baking sheet with parchment paper and put aside .

2.Place flour during a shallow bowl, beaten eggs in another shallow bowl, breadcrumbs and a 3rd shallow bowl.

3.Spoon the risotto and roll the rice into 1-inch balls. Place the cheese cubes within the ball, ensuring the cheese is totally covered.

4.Roll the risotto balls in flour, then dip within the eggs, removing excess. Roll the balls into the breadcrumb mixture then place them on the prepared baking sheet. Repeat with the remainder of the balls.

5.Bake the risotto balls for 25 minutes or until they're golden brown.

6.Serve hot with marinara sauce.