Ingredients
Check off ingredients as you go
For about twenty large arancini
- 700g cooked risotto rice (about 3 cups)
- 180g mozzarella block (150g cut into cubes and the rest grated)
- 1 egg (optional but easier when you’re starting out)
- 80g homemade pesto (adjust to your taste)
For cooking the arancini
- 4 beaten eggs
- breadcrumbs
- neutral oil (sunflower)
Arancini are a Sicilian specialty often served as street food or as an appetizer in antipasto.
Prepare your risotto rice and let it cool. The easiest way is to make it the day before and refrigerate it. There should be no liquid left, the mixture should be rather pasty.
Make the pesto by blending basil, olive oil, garlic, and parmesan (which I often replace with almond powder, like in my zucchini pesto, it’s delicious). Meanwhile, cut the mozzarella into cubes and place in a small bowl.
Mix the pesto and grated mozzarella (and the egg if using) into the rice. Optionally chill for a bit. Then with slightly damp hands, take some rice in the palm of your hand, insert a mozzarella cube (if you want it really stringy when you open it, use 2 cubes) and gently close the rice ball so the mozzarella is well enclosed in the center. Set half aside in the refrigerator while you fry the first batch.
- Dip each ball in beaten egg then in breadcrumbs. (Repeat the egg-breadcrumb operation a second time to get a nice uniform coating).
- In a deep fryer or small saucepan, fry the arancini (3 at a time) in hot oil at 180°C (350°F) until they get a beautiful golden color (it’s quite quick). Place briefly on paper towels.
Serve hot, optionally with some homemade tomato sauce like with mozzarella fritters.