Pesto Mozzarella Arancini Recipe

Prepare broth

In a medium saucepan, warm the chicken or vegetable broth over low heat until it is hot but not boiling. Keep it at a gentle simmer; you'll add it to the rice hot.

Sweat aromatics

In a heavy-bottomed sauté pan or wide saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and tender, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Toast rice & deglaze

Add the arborio rice to the pan and stir to coat the grains with fat. Toast the rice for 1–2 minutes until edges look translucent. Pour in the white wine and cook, stirring, until the wine is almost completely absorbed.

Cook risotto

Begin adding the hot broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–22 minutes, or until the rice is creamy and just al dente. You may not need all the broth; stop when texture is right.

Finish risotto

Remove the pan from heat. Stir in the remaining 1 tablespoon butter, the grated Parmesan, 3/4 cup of the basil pesto (reserve 1/4 cup for mixing if you prefer stronger flavor when forming arancini), and salt and pepper to taste. Mix thoroughly. Spread the risotto on a large rimmed baking sheet or shallow tray in an even layer and let it cool to room temperature, then chill in the refrigerator for at least 1 hour (this firms the rice for shaping).

Prepare mozzarella

While the risotto cools, pat the mozzarella cubes dry with paper towels to remove excess moisture. If using fresh packed mozzarella, press gently to remove liquid so they don't make the arancini soggy.

Set up breading station

Place the flour in a shallow bowl, the beaten eggs in another bowl (whisk until smooth), and combine the panko and Italian breadcrumbs in a third shallow bowl or rimmed plate. Season the flour lightly with 1/4 teaspoon salt and a pinch of pepper.

Form arancini

Using slightly wet hands (keeps rice from sticking), scoop about 2 tablespoons of chilled risotto into your palm. Flatten it into a small cup, place a 1/2-inch cube of mozzarella in the center, then add about 1 teaspoon of reserved pesto on top of the cheese if you like an extra burst of flavor. Enclose the cheese and pesto by molding the risotto around it, forming a compact ball roughly the size of a golf ball (about 1.5–2 inches). Repeat until all risotto is used. If mixture is sticky, keep a bowl of cold water nearby to wet your hands between balls.

Bread arancini

Lightly coat each rice ball in the seasoned flour, shaking off excess. Dip into the beaten egg, letting excess drip away, then roll thoroughly in the panko breadcrumb mixture to coat evenly. For an extra-crispy crust, double-coat: after first crumb coat, dip back in egg and again in panko. Place finished balls on a tray and chill in the refrigerator for 15–20 minutes to help the coating set.

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter used as listed, adjust to pot size). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread or breadcrumb into the oil — it should sizzle and turn golden in about 30–45 seconds.

Fry arancini

Working in batches so you don't overcrowd the pot, gently lower 4–6 arancini into the hot oil using a slotted spoon. Fry, turning occasionally, until golden brown and crisp all over, 3–4 minutes per batch. Internal temperature of the risotto should be hot and the cheese inside melted. If balls brown too quickly, reduce heat slightly.

Drain

Use a slotted spoon to transfer fried arancini to a paper towel–lined tray to drain excess oil. Keep finished arancini warm in a low oven (200°F/95°C) while frying remaining batches.

Serve

Serve the arancini hot with extra pesto on the side for dipping and an extra sprinkle of grated Parmesan and a few torn basil leaves if desired.