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Ingredients
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Arancini Balls
Marinara Sauce
Basil-Pistachio Pesto
Method
Arancini Preparation
- 1
Cook the Arborio Rice
In a medium saucepan, bring the vegetable broth to a boil. Add the Arborio rice, reduce heat, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Let it cool.
- 2
- 3
Form the Balls
Take a small amount of the rice mixture, about the size of a golf ball, and form it into a ball. Repeat until all the mixture is used.
- 4
Coat the Balls
Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs. Ensure they are fully covered.
- 5
Fry the Arancini
In a deep skillet, heat vegetable oil over medium-high heat. Fry the arancini balls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Marinara Sauce Preparation
- 6
- 7
Add Tomatoes and Season
Add the canned crushed tomatoes, dried oregano, salt, and black pepper to the saucepan. Stir well and let simmer for 20 minutes, allowing the flavors to meld.
- 8
Finish with Basil
Stir in the chopped fresh basil just before serving for a fresh flavor.
Basil-Pistachio Pesto Preparation
- 9
Blend the Ingredients
In a food processor, combine fresh basil leaves, shelled pistachios, garlic, and grated Parmesan cheese. Pulse until finely chopped.
- 10
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth. Season with salt and black pepper to taste.