Pesto Arancini


Yield: About 22 Arancini

Pesto Arancini

Prep time: 3 HourCook time: 10 MinTotal time: 3 H & 10 M


  • 2 TB Unsalted Butter
  • 1/2 Yellow Onion, diced
  • 3 Cloves Garlic, minced
  • 1 cup Arborio Rice
  • 1/2 cup White Wine
  • 3 1/2 cups Vegetable or Chicken Stock
  • 1/2 cup Parmesan Cheese, grated
  • 1/4 cup Heavy Cream
  • 1/2 cup Pesto
  • 1/2 Lemon, zested and juiced
  • 1 cup AP Flour
  • 3 Eggs, whisked
  • 2 cups Panko Breadcrumbs
  • Vegetable Oil, for frying


  1. Heat chicken stock in a pot.
  2. Bring another pot to medium-low heat and melt butter.
  3. Sweat onions and garlic for a couple minutes.
  4. Add in rice and stir together with the onion and garlic.
  5. Add in wine and reduce until the liquid is just about absorbed.
  6. Ladle in about a cup of chicken stock at a time, stirring continuously, adding more chicken stock as the rice absorbs the liquid.
  7. Continue stirring and adding in stock for about 25 minutes until the rice is tender.
  8. Add in the pesto, cream, lemon, and parmesan and season with salt and pepper to taste.
  9. Pour risotto onto a parchment lined sheet tray and chill in the fridge for an hour.
  10. Form about 2 TB balls of the risotto and place in the freezer to chill for 20 minutes.
  11. To make the breading station, place flour, eggs, and Panko in three separate containers.
  12. Coat risotto balls in flour, then dip in egg, and coat in the Panko.
  13. Heat frying oil to 350F and fry balls in batches until dark golden brown, about 5 minutes.
  14. Serve with marinara sauce.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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