Oven baked Arancini balls

Aka fried risotto balls. I can’t believe how expensive they cost, considering how easy they are, to make. Traditionally deep fried, they can be oven baked on pre heated, Hot Air Steam (convection 100% steam), at 230c for about 15 minutes or until you derive at your preferred browning.

Zero oil, super crispy coating, while retaining their moist, ooey gooey cheese filling. So versatile when it comes to filling – add meat or veggies filling (use frozen peas, corn/leftovers..) plus mozzarella and parmesan cheese. Arancini stuffed with bocconcini sliced in half is a good thing 🙂

Ingredients
Risotto
Filling (veggies/leftover chopped up meats)
Cheeses (mozzarella/parmesan plus any other of your favorite cheeses)
2 eggs (beaten)
2 cups panko or fine bread crumbs

Method
1, Use ice cream scoop to portion the balls
2, Round up each ball, create a deep indent for the filling
3. Fill each ball, seal and round them up again
4. Dip each ball into the egg mix and then panko crumbs
5. Repeat step #4 dipping (to form a thicker coating)

Bake in a preheated combi steam oven on Hot air steam 230c for 15 minutes. Serve with a dipping sauce like creamy marinara, tangy aioli, spicy chipotle…

So, by now, you would have mastered the art of ‘frying’ in a combi steamer. To achieve a crispier crust, coat the arancini with a layer of oil using a veggie spray can. Imagine your journey from hereon.

Have you tried scotch eggs, grilled chicken breast, meat balls ? Well, welcome to our easy combi steaming world!

(note to newbies: click on the red words to connect to the other recipes 🙂

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