Baked Arancini with Bechamel, Ham, and Emmenthal is a recycling recipe I made with leftover plain rice. So you can’t compare it with the original arancini, which are fried! Without meat sauce and baked, I find them lighter, but of course, this is a matter of taste.
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Here’s the link to the arancini filled with meat sauce:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups rice (cooked plain)
- 2 tbsp butter
- 1 tbsp grated Parmesan cheese
- 2 eggs
- 2 tbsp breadcrumbs
- 1.8 oz Emmenthal cheese (cut into small cubes)
- 1.8 oz cooked ham (cut into small cubes)
- 3.5 oz bechamel sauce
- 2 eggs
- 1 pinch fine salt
- 1 cup breadcrumbs
- as needed olive oil (for drizzling over the arancini)
Steps
For this recipe, I used leftover plain rice from the night before. I had simply cooked the rice in salted water, then drained it and put it on the plate. The next morning, I slightly warmed it up and added butter, Parmesan cheese, and mixed everything.
Now I added the eggs, breadcrumbs, and mixed everything together.
You need to make the rice stickier, as there isn’t enough starch.
Put a little rice in the palm of your hand, add a bit of bechamel.
Add some cubes of ham and some cubes of Emmenthal.
Now close with more rice, making sure to contain the filling well and form a sphere.
Place in two separate plates two eggs that you will beat with a pinch of fine salt and the breadcrumbs. Roll each ball first in the egg.
Then roll them in the breadcrumbs.
Now proceed with the double breading, so roll the arancini again in the egg.
And now again in the breadcrumbs. Press well with your hands on the arancini to make the breadcrumbs adhere well. With these amounts, I got 6 arancini weighing about 2.1 oz each.
On a baking sheet lined with parchment paper, place the arancini, bake at 375°F for about 20 minutes.
To make them golden on the top, place them in the highest part of the oven for a few minutes. Serve hot.
Tips and Advice
This Baked Arancini with Bechamel, Ham, and Emmenthal recipe is a recycling recipe for me, to use up leftover plain rice from the night before. If you want to try the recipe for arancini stuffed with meat sauce, here’s the link:
Make sure not to miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.
