Walnut Pesto Arancini Recipe

Directions

1. 1

   Prepare the Risotto

   In a saucepan, bring the vegetable broth to a simmer. In another pot, add the Arborio rice and gradually add the simmering broth, stirring frequently until the rice is creamy and cooked, about 18-20 minutes.

2. 2

   Make the Walnut Pesto

   In a food processor, combine walnuts, basil, garlic, salt, and black pepper. While blending, gradually drizzle in the olive oil until a smooth paste forms.

3. 3

   Combine Ingredients

   Once the risotto is cooked, stir in the walnut pesto and grated Parmesan cheese. Allow to cool slightly, then mix in the egg.

4. 4

   Form Arancini

   Once the mixture is cool enough to handle, shape it into balls about the size of a golf ball. Roll each ball in breadcrumbs to coat.

5. 5

   Fry the Arancini

   Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.

6. 6

   Prepare Calabrian Chili Aioli

   In a small bowl, mix mayonnaise with Calabrian chili paste until well combined. Adjust seasoning to taste.

7. 7

   Serve

   Serve the walnut pesto arancini hot with a side of Calabrian chili aioli for dipping.