Sundried Tomato Pesto Arancini Recipe
with black pepper cream sauce and pomodoro
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Ingredients
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Arancini
Black Pepper Cream Sauce
Pomodoro Sauce
Method
Arancini Preparation
- 1
Cook the Arborio Rice
In a saucepan, bring the vegetable broth to a boil. Stir in the Arborio rice and reduce the heat to low. Cover and simmer for about 18-20 minutes until the rice is creamy and cooked. Remove from heat and let it cool slightly.
- 2
Mix the Filling
In a large bowl, combine the cooked rice, chopped sundried tomatoes, grated Parmesan cheese, and chopped fresh basil. Mix well until fully incorporated.
- 3
Form the Arancini
Take a small amount of the rice mixture and shape it into a ball, about the size of a golf ball. Repeat until all the mixture is used.
- 4
- 5
Fry the Arancini
In a deep frying pan, heat the olive oil over medium heat. Once hot, carefully place the breaded arancini into the oil. Fry until golden brown and crispy, about 4-5 minutes, flipping halfway. Remove and drain on paper towels.
Black Pepper Cream Sauce Preparation
- 6
Make the Cream Sauce
In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, season with black pepper and salt, and bring to a gentle simmer. Cook for about 3-5 minutes until slightly thickened.
Pomodoro Sauce Preparation
- 7
Cook the Pomodoro Sauce
In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute. Add the crushed tomatoes, season with salt, and let it simmer for about 10-15 minutes. Stir in chopped basil at the end.