Mozzarella Arancini alla Pesto
Indulge in the harmony of flavors from Italy with our unique twist on the beloved street food, Mozzarella Arancini alla Pesto. These crispy risotto balls are not only a feast for your taste buds but also a visual delight. The creamy mozzarella core melts in your mouth, complemented by the aromatic freshness of homemade basil pesto. Perfectly golden and crunchy, this fusion dish is sure to become your new favorite.
“Arancini: A bite-sized adventure into Italy’s culinary heart.”
Ingredients
Risotto Base ‑ 2 cups Arborio rice ‑ 4 cups chicken or vegetable broth, warmed ‑ 1 small onion, finely chopped ‑ 3 tablespoons olive oil ‑ Salt and pepper, to taste ‑ 1/2 cup freshly grated Parmesan cheese
Filling ‑ 8 ounces fresh mozzarella balls (bocconcini), drained ‑ 1 egg, beaten ‑ 1 cup all-purpose flour ‑ 2 cups breadcrumbs
Basil Pesto Sauce ‑ 2 cups fresh basil leaves ‑ 1/3 cup pine nuts, toasted ‑ 2 cloves garlic ‑ 1/2 cup grated Parmesan cheese ‑ 1/2 cup extra-virgin olive oil ‑ Salt and pepper, to taste
Instructions
Prepare the Risotto: In a large pan, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in Arborio rice and cook for about 2 minutes until slightly toasted.
Cook the Rice: Gradually add warm broth, one ladle at a time, stirring constantly until each addition is absorbed before adding more. Continue this process until the rice is creamy and al dente (about 18-20 minutes). Stir in Parmesan cheese, salt, and pepper. Allow risotto to cool completely.
Form Arancini: Take a portion of cooled risotto and flatten it in your hand. Place a mozzarella ball in the center, then enclose with more rice to form a ball about 2 inches in diameter. Repeat until all ingredients are used.
Prepare for Frying: Set up three shallow bowls: one with flour, another with beaten egg, and the last with breadcrumbs. Roll each arancini ball first in flour, shaking off excess; dip into the egg to coat evenly; then roll in breadcrumbs until fully covered.
Fry Arancini: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry arancini in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
Make Basil Pesto Sauce: In a blender or food processor, combine basil leaves, pine nuts, garlic, Parmesan cheese, salt, and pepper. Pulse to chop coarsely. With the motor running, slowly pour in olive oil until smooth and creamy. Adjust seasoning if needed.
Savor these Mozzarella Arancini alla Pesto as an appetizer or a delightful snack. The creamy mozzarella center paired with the zesty basil pesto creates a symphony of flavors that will transport you straight to the sun-drenched streets of Italy. Whether enjoyed at home or shared with friends, this fusion dish promises to be a crowd-pleaser. Enjoy the crispy exterior and the luscious interior in every bite!
