Pesto Mozzarella Arancini

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Introduction

Pesto Mozzarella Arancini are a delightful twist on the classic Italian rice balls, combining creamy risotto, fragrant pesto, and gooey mozzarella centers. These golden, crispy bites are everything you love about traditional arancini but with an herby, cheesy upgrade that’s perfect for any occasion. With a crunchy exterior and a savory, cheesy interior, they’re a crowd-pleaser that brings the vibrant flavors of Italy to your table.

I remember the first time I made these for a dinner party. The aroma of basil and cheese filled the kitchen, and my guests couldn’t wait to dig in. What’s wonderful about Pesto Mozzarella Arancini is their versatility—you can serve them as an elegant appetizer, a satisfying snack, or even a main course paired with a fresh salad. For dipping, marinara sauce is a classic choice, but you can also experiment with garlic aioli, pesto sauce, or even a tangy balsamic glaze to elevate the flavors.

Surprisingly simple to prepare, these arancini start with leftover risotto or freshly made risotto infused with pesto. With just a bit of assembly and a quick fry, you’ll have golden, crispy bites ready in no time. Whether you’re hosting a party, enjoying a cozy night in, or looking to impress with an Italian-inspired dish, Pesto Mozzarella Arancini are always a hit!

Perfect for:

  • Dinner parties
  • Family gatherings
  • Comfort food cravings
  • Italian cuisine enthusiasts
  • Finger food platters

Why You’ll Love This Recipe

Here’s why Pesto Mozzarella Arancini will become a favorite in your recipe collection:

  • Gooey Mozzarella Centers: Each bite reveals a melted, cheesy core.
  • Fragrant Pesto Flavor: The pesto adds a fresh, herby taste that complements the creamy risotto.
  • Crispy Exterior: Golden breadcrumbs create the perfect crunch.
  • Versatile Dish: Serve as an appetizer, snack, or paired with a side for a full meal.
  • Make-Ahead Option: Prepare ahead of time and fry when ready to serve.

Preparation and Cooking Time

  • Total Time: 1 hour 30 minutes (includes chilling time)
  • Preparation Time: 45 minutes
  • Cooking Time: 20 minutes
  • Servings: 12 arancini (approx.)
  • Calories per serving: Approximately 180-200 calories
  • Key Nutrients: Protein: 6g, Carbs: 20g, Fat: 8g

Ingredients

Gather these ingredients to make Pesto Mozzarella Arancini:

For the Risotto Base:

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 3 tablespoons pesto (store-bought or homemade)
  • Salt and pepper to taste

For the Arancini:

  • 12 small mozzarella balls (or cubed mozzarella)
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 1 ½ cups breadcrumbs (plain or panko)
  • Vegetable oil for frying

Ingredient Highlights

  • Arborio Rice: The starchy rice creates the creamy risotto base essential for arancini.
  • Pesto: Adds a burst of herby, garlicky flavor that pairs beautifully with the mozzarella.
  • Mozzarella: Melts perfectly for that gooey, cheesy center.
  • Breadcrumbs: Create the crispy, golden coating that’s characteristic of arancini.

Step-by-Step Instructions

Here’s how to make Pesto Mozzarella Arancini:

Prepare the Risotto Base:

  1. Sauté the Onion: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  2. Toast the Rice: Add the Arborio rice and cook for 2-3 minutes, stirring frequently, until lightly toasted.
  3. Cook the Risotto: Gradually add the broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take 20-25 minutes, resulting in a creamy risotto.
  4. Add Flavor: Stir in the Parmesan cheese, butter, and pesto. Season with salt and pepper to taste. Spread the risotto on a baking sheet to cool completely.

Assemble the Arancini:

  1. Shape the Balls: Once the risotto is cool, take about 2 tablespoons of risotto and flatten it in your hand. Place a mozzarella ball in the center and shape the risotto around it, forming a ball. Repeat with the remaining risotto and mozzarella.
  2. Bread the Arancini: Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball in flour, dip it in egg, and coat it in breadcrumbs.

Fry the Arancini:

  1. Heat the Oil: In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
  2. Fry the Arancini: Fry the arancini in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.

Serve and Garnish:

  1. Serve Warm: Serve the arancini warm with marinara sauce, extra pesto, or aioli for dipping. Optionally, garnish with grated Parmesan and fresh basil leaves.

How to Serve

  • As an Appetizer: Perfect for dinner parties or casual gatherings.
  • With a Salad: Pair with a fresh arugula or mixed greens salad for a complete meal.
  • On a Platter: Serve with other Italian finger foods like bruschetta or caprese skewers.
  • Dipping Sauces: Offer marinara, garlic aioli, or extra pesto for dipping.

Additional Tips

  • Chill the risotto for at least 30 minutes before shaping to make it easier to handle.
  • Use panko breadcrumbs for extra crunch.
  • Ensure the oil is at the correct temperature to avoid soggy arancini.

Recipe Variations

  1. Classic Arancini: Skip the pesto and stick to Parmesan and mozzarella.
  2. Mushroom Arancini: Add sautéed mushrooms to the risotto base.
  3. Spinach and Ricotta Arancini: Mix cooked spinach and ricotta into the risotto.
  4. Truffle Arancini: Add a drizzle of truffle oil for a gourmet twist.
  5. Sun-Dried Tomato Arancini: Mix chopped sun-dried tomatoes into the risotto.
  6. Spicy Arancini: Add red pepper flakes or chopped jalapeños for heat.

Freezing and Storage

  • Freezing: Freeze uncooked arancini on a baking sheet, then transfer to a freezer-safe container. Fry directly from frozen.
  • Storage: Store cooked arancini in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.

Special Equipment

  • Large saucepan for risotto
  • Deep fryer or heavy-bottomed pot for frying
  • Slotted spoon for removing arancini from oil

FAQ Section

  1. Can I bake these instead of frying? Yes, bake at 400°F (200°C) for 20-25 minutes, turning halfway.
  2. Can I use leftover risotto? Absolutely, it’s a great way to repurpose leftovers.
  3. Can I make these gluten-free? Use gluten-free flour and breadcrumbs.
  4. Can I make mini arancini? Yes, simply shape smaller balls for bite-sized portions.
  5. Can I use other cheeses? Provolone, fontina, or gouda work well too.

Conclusion

Indulge in the crispy, cheesy perfection of Pesto Mozzarella Arancini! These golden, bite-sized delights feature a luscious fusion of creamy risotto, fragrant pesto, and gooey mozzarella encased in a perfectly crunchy coating. Every bite is a flavorful journey that’s impossible to resist.

This recipe is as versatile as it is delicious, making it ideal for everything from elegant dinner parties to casual snacking. Serve them with marinara or your favorite dipping sauce for an extra burst of flavor, and watch as they disappear in no time. Whether you’re sharing them with friends or treating yourself, Pesto Mozzarella Arancini are a guaranteed crowd-pleaser.

I’d love to see how your Pesto Mozzarella Arancini turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!

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