Pazzi Arancini Recipe
Arborio rice, quinoa, cranberries, Gorgonzola , basil aioli
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Ingredients
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Arancini Ingredients
Basil Aioli Ingredients
Method
Preparing the Arancini
- 1
Cook the Arborio Rice and Quinoa
In a medium saucepan, combine Arborio rice and quinoa with vegetable broth. Bring to a boil over high heat, then reduce to low and simmer, covered, for about 20 minutes or until the liquid is absorbed and grains are tender. Remove from heat and let cool.
- 2
Mix in Additional Ingredients
Once the rice and quinoa mixture has cooled, add the dried cranberries, Gorgonzola cheese, eggs, salt, and black pepper. Mix until well combined.
- 3
Form the Arancini
With your hands, take about 2 tablespoons of the mixture and shape them into small balls (about the size of a golf ball). Roll each ball in breadcrumbs until fully coated.
- 4
Fry the Arancini
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the arancini balls in batches, frying until golden brown and crispy (about 3-4 minutes each side). Drain on paper towels.
Making the Basil Aioli
- 5
Blend the Aioli Ingredients
In a food processor, combine mayonnaise, fresh basil leaves, minced garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 6
Serve
Transfer the basil aioli to a serving bowl and serve alongside the arancini for dipping.
