Pesto Arancini

Serves: 16 Servings

Time: 1 hr 5 min

Difficulty: Difficult


1.  Line a baking tray with parchment paper.

2. In a large bowl, stir the risotto and blanched basil pesto together until blended.

3. Divide the rice into 16 more-or-less-equal portions.

4. Cut off about 1⁄2 teaspoon of mozzarella and then, with your hands, ball up one serving of rice around the cheese so it’s completely encased in rice. Gently place on the prepared platter. Repeat to form 16 arancini.

5. Slide the platter into the freezer for 30 minutes to allow the balls to firm up.

6. Set up your dredging station before you take the balls from the freezer. Pour the flour into a shallow bowl; the eggs into another shallow bowl; and the panko into a third shallow bowl.

7. In a large, heavy pot or Dutch oven, heat 3 inches of oil over medium-high heat until it registers 375°F on a deep-fat thermometer.

8. While the oil heats, dredge each rice ball in flour and lightly shake off the excess. Dip each rice ball in the egg and then in the panko.

9. Gently drop 4 to 6 balls into the oil and cook until lightly browned, 60 to 90 seconds. Don’t overcook them or the cheese will leak out into your oil.

10. Using a slotted spoon or wire skimmer, transfer the arancini to paper towels to drain. Repeat to cook the remaining arancini.

Serve at once

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