Pesto Arancini
(Vegetarian)
Yield: About 22 Arancini
Pesto Arancini
Prep time: 3 HourCook time: 10 MinTotal time: 3 H & 10 M
Ingredients
- 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
Instructions
- Heat chicken stock in a pot.
- Bring another pot to medium-low heat and melt butter.
- Sweat onions and garlic for a couple minutes.
- Add in rice and stir together with the onion and garlic.
- Add in wine and reduce until the liquid is just about absorbed.
- Ladle in about a cup of chicken stock at a time, stirring continuously, adding more chicken stock as the rice absorbs the liquid.
- Continue stirring and adding in stock for about 25 minutes until the rice is tender.
- Add in the pesto, cream, lemon, and parmesan and season with salt and pepper to taste.
- Pour risotto onto a parchment lined sheet tray and chill in the fridge for an hour.
- Form about 2 TB balls of the risotto and place in the freezer to chill for 20 minutes.
- To make the breading station, place flour, eggs, and Panko in three separate containers.
- Coat risotto balls in flour, then dip in egg, and coat in the Panko.
- Heat frying oil to 350F and fry balls in batches until dark golden brown, about 5 minutes.
- Serve with marinara sauce.
