Stuffed Arancini with Pesto Aioli
When cooking for a small household, you always end up with extra food. Whenever I make risotto, I’ll put leftovers in a ziplock bag and freeze it for later. Typically, it’s to make arancini, which are these delicious fried rice balls that originated in Sicily. These Stuffed Arancini have a little mozzarella surprise in the middle and are served with an easy Pesto Aioli. It’s great with an aperitivo (or pre-meal drink) as a warm up to dinner.
Ingredients:
Arancini
4 cups cooked risotto (try my melon risotto or risotto milanese)
4 eggs, beaten
3/4 cup grated Parmigiano Reggiano
3 cups Italian-style bread crumbs, divided (1 cup for mix, 2 cups coating)
4 ounces mozzarella, cut into 1/2 inch cubes
Pesto Aioli
1/4 cup pesto (see my recipe here)
3/4 cup mayonnaise
Canola or vegetable oil (for frying)
Kosher salt
Steps:
Make pesto aioli. In a small bowl, combine the pesto and mayo until it’s well mixed.
Assemble the arancini. In a large bowl, mix together the eggs, parmesan, and 1 cup of breadcrumbs first. Once that is combined, add in the cooked risotto. Mix until everything is well incorporated. Place the remaining 2 cups of breadcrumbs in a separate shallow bowl. Using a 2 tablespoon scoop (or measuring spoons), create a ball of the risotto mixture using your hands, make an indentation with your finger, and add a piece of mozzarella in the middle. Close the hole and re-roll to make it a ball. Then, roll the ball in the breadcrumbs, so it’s fully coated. Place the balls on a sheet pan. Repeat until all the risotto is used up. Note: these freeze well in case you want to save it for later.
Fry the arancini. In a medium pot, add enough canola or vegetable oil, so you have at least 2 inches of oil for frying. Heat the oil to 350 degrees. Add the rice balls to the oil and cook for 3 - 4 minutes until golden brown, turning them as needed. Make sure you work in batches, so you don’t overcrowd and bring the temperature down. Using a slotted spoon, transfer the rice balls to plated lined with paper towels. Season with kosher salt.
To serve, add a dollop of the pesto aioli on the plate and place arancini on top. Garnish with extra basil. Pairs nicely with an Aperol Spritz!
