Crispy Arancini Recipe
Golden brown Risotto balls filled with a blend of Italian cheeses served with our housemade pesto aoli
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Ingredients
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For the Arancini
For the Pesto Aioli
Method
For the Arancini
- 1
Prepare the Risotto
In a saucepan, bring the chicken or vegetable broth to a simmer. In a separate large pan, heat a tablespoon of oil over medium heat. Add the chopped shallot and minced garlic, sauté until translucent.
- 2
Cook the Rice
Add the Arborio rice to the shallot mixture, stirring to coat the rice. Gradually add the simmering broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes. Stir in the Parmesan cheese, salt, and pepper. Remove from heat and let cool.
- 3
Form the Balls
Once the risotto is cool, stir in the diced mozzarella and beaten egg. With wet hands, take a small amount of the risotto mixture and form 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 pot, heat the vegetable oil to 350°F (175°C). Carefully add the arancini in batches, frying until golden brown, about 3-4 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
For the Pesto Aioli
- 6
Mix the Aioli
In a small bowl, combine mayonnaise, pesto sauce, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and well combined. Adjust seasoning to taste.