Baked arancini balls with tomato and mozzarella
Crisp-coated rice balls with a melting mozzarella middle, baked rather than fried, made from leftover risotto rice.
- Time1 hr 5
- LevelMedium
- Costabout £2.51 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Simmer the rice in the stock for 18 minutes, stirring often, until thick and the stock is absorbed. Stir in the parmesan and purée and spread on a tray to cool for 20 minutes.
18 min - 2
Heat the oven to 200°C (180°C fan). Mix the cornflour with 100 ml cold water to make a thin slurry. Put the polenta on a plate.
- 3
With wet hands, take a heaped spoon of rice, press a mozzarella cube in the middle and roll into a ball.
- 4
Dip each ball in the slurry, then roll in polenta. Place on an oiled tray and brush with the oil.
- 5
Bake for 25 minutes, turning once, until crisp and golden.
25 min - 6
While they bake, warm the tinned tomatoes with a pinch of salt for 5 minutes for a dipping sauce.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.