Description
Delicious baked arancini featuring saffron-infused carnaroli rice stuffed with a flavorful salmon and pea filling, coated in crispy panko breadcrumbs and baked to golden perfection. A lighter twist on traditional fried arancini that is perfect as a snack, appetizer, or party treat.
Ingredients
Rice
- 500 g carnaroli rice
- 1 teaspoon saffron
- 2 tablespoons Parmesan cheese (finely grated, optional)
- 1 tablespoon butter (optional)
- Salt, to taste
Filling
- 1 tablespoon extra-virgin olive oil
- 1 small gold onion (finely minced)
- 300 g salmon fillet (finely chopped)
- 150 g frozen peas
- Zest of ½ lemon
- A handful of fresh thyme leaves (chopped)
- Sea salt & black pepper, to taste
Coating and Assembly
- 250 g panko breadcrumbs
- 5 tablespoons extra-virgin olive oil
- 2 large eggs
- Salt & black pepper, to taste
Instructions
- Cook the rice: Bring a large pot of water to a boil. Add the carnaroli rice and season with salt to taste. Cook the rice until al dente. Towards the end of cooking, stir in the saffron to infuse the rice with vibrant color and flavor.
- Cool the rice: Drain the rice and transfer it to a large bowl. Stir in the optional Parmesan cheese and butter if using. Cover the bowl with cling film and refrigerate for about one hour, or until the rice is completely cooled and sticky, making it easier to mold.
- Prepare the filling: Heat 1 tablespoon of extra-virgin olive oil in a large pan over low heat. Add the finely minced onion and sauté for about 2 minutes, or until it becomes soft and translucent.
- Cook the salmon: Add the finely chopped salmon to the pan and cook for about 2 minutes, until it turns opaque and is no longer pink. Stir in the lemon zest and chopped thyme leaves, then season with sea salt and black pepper. Remove the filling from heat and set aside.
- Preheat the oven: Set your oven to 180°C (356°F) and line a baking tray with non-stick baking paper to prevent sticking during baking.
- Shape the arancini: Take a tablespoon of the cooled rice into your hand. Place a tablespoon of the salmon mixture into the center of the rice, then wrap and compact the rice fully around the filling, forming a sealed ball. Repeat with the remaining rice and salmon filling.
- Prepare the coating: In a medium bowl, mix the panko breadcrumbs with 5 tablespoons of olive oil until the mixture is lightly wet and crumbly. Add extra oil if needed. Season the coating with salt and pepper. In a separate bowl, lightly whisk the two eggs.
- Coat the arancini: Dip each rice ball first into the whisked eggs, allowing any excess to drip off, then roll it thoroughly in the breadcrumb mixture, pressing gently to adhere the coating evenly. Repeat with all arancini balls.
- Bake the arancini: Place the coated arancini on the prepared baking tray spaced evenly apart. Bake in the preheated oven for approximately 20 minutes or until they become crisp and golden brown on the outside.
- Serve: Remove from the oven and serve immediately while hot and crispy for the best tasting experience.
Notes
- For a richer flavor, you can add Parmesan cheese and butter to the rice mixture as suggested, but they can be omitted for a lighter version.
- If fresh peas are available, they can be used instead of frozen; just blanch them briefly before adding to the filling.
- Ensure the rice is completely cooled and sticky to easily mold around the filling without falling apart.
- The olive oil in the breadcrumb coating helps achieve a crispy, golden texture without the need for deep frying, making the recipe healthier.
- To make the arancini vegetarian, substitute salmon with cooked mushrooms or a mix of roasted vegetables.
- Serving suggestion: pair the baked arancini with a fresh green salad or a tangy dipping sauce like aioli or marinara.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
