Description
These Pesto-Infused Ricotta Arancini are golden-fried rice balls filled with a creamy pesto-ricotta mixture and drizzled with a vibrant basil glaze, offering a delightful taste of Italy.
Ingredients
- Arborio Rice (300g / 2.75 cups): Short-grain Italian rice for creamy texture.
- Vegetable Broth (600ml / 2.5 cups): Use warm broth for even cooking.
- Onion (70g / 0.5 cup, chopped): Provides subtle sweetness.
- Garlic (2 cloves, minced): Adds pungent depth.
- Olive Oil (2 tbsp / 30ml): For sautéing and richness.
- Butter (30g / 2 tbsp): Adds luxurious richness.
- Lemon Zest (1 lemon): Brightens the risotto.
- Salt and Pepper: To season.
- Ricotta Cheese (200g / 7oz): Whole milk ricotta for best texture.
- Mozzarella Cheese (100g / 3.5oz, shredded): Adds stretch and mild flavor.
- Fresh Basil (2 tbsp chopped + 1 cup leaves): Herbaceous note for filling and glaze.
- Lemon Juice (1 tbsp / 15ml each): Brightens and balances flavors.
- All-Purpose Flour (150g / 1.5 cups): For coating.
- Eggs (2 large, beaten): Helps breadcrumbs adhere.
- Panko Breadcrumbs (200g / 1.5 cups): For extra-crispy coating.
- Vegetable Oil (120ml / 0.5 cup): For deep-frying.
- Pine Nuts (1 tbsp / 15g, chopped): For garnish.
- Pecorino Romano (2 tbsp / 10g, grated): For garnish.
Instructions
- Sauté Aromatics: Sauté onion and garlic in olive oil and butter until translucent (3-5 minutes).
- Toast Rice: Toast Arborio rice for 2 minutes, stirring constantly.
- Build Risotto: Gradually add warm broth, stirring until absorbed, for 18-20 minutes until creamy and al dente.
- Finish Risotto: Stir in broth, lemon zest, and season. Cool completely.
- Prepare Filling: Combine ricotta, mozzarella, basil, lemon juice, zest, and salt.
- Form Arancini: Scoop risotto, create a well, fill with ricotta, and seal into balls.
- Coat Arancini: Coat in flour, egg, then panko breadcrumbs.
- Fry Arancini: Fry in hot oil (180°C / 350°F) until golden brown (3-4 minutes).
- Make Glaze: Blend basil, olive oil, lemon juice, garlic, and salt.
- Plate & Garnish: Drizzle with glaze, sprinkle with pine nuts and Pecorino Romano, and garnish with basil.
Notes
For best results, use warm broth when making the risotto and fry the arancini in batches to maintain oil temperature.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3 arancini
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: arancini, risotto, pesto, ricotta, italian, fried rice balls, appetizer, snack, basil glaze