I really love arancini and this twist on the original is completely addicting. The fresh basil pesto aioli may be even more addicting. It would also be great on a sandwich or even a flatbread.
The best part about these arancini is that they are made with leftover risotto. This makes a great transformation the next day that the whole family will not mind eating over and over again.
Chef’s Tip
To make a really great arancini make sure that your risotto is really cold. Work slightly quickly so that it does not start sticking to your fingers. Make sure that you completely cover the mozzarella otherwise it will leak out when you go to fry them. Coat the arancini in flour, egg and breadcrumbs so that you get a nice crunch on the outside.
Summer corn and basil arancini
You can make these for any event you are going to and they will be a crowd pleaser for sure. You can also just make them for your family or even just for yourself. Trust me, they are so good you will not stop eating them.
Ingredients
- Ingredients
- 1 recipe of Sweet corn and basil risotto
- 1/2 cup fresh mozzarella cheese cut into small cubes
- -Breading
- 1 1/2 cups all purpose flour
- 3 eggs lightly beaten
- 2 1/2 cups seasoned Italian breadcrumbs or panko breadcrumbs ground up finely
- Vegetable oil for frying
- -Fresh basil pesto aioli
- 1 cup store-bought mayo
- 3 tbsp prepared or homemade pesto
- 1 tbsp lemon juice
- 1 garlic clove minced
- kosher salt to taste
Instructions
- Make the risotto and let cool completely or overnight
- Using a small ping pong ball-sized scoop, scoop the chilled risotto into the palm of your hand. Stuff with a cube of the cheese and make sure it is completely covered.
- Pulse the panko breadcrumbs in a food processor or place in a zip top bag and crush up finely with a rolling pin.
- Transfer breadcrumbs to one of three shallow bowls. Place the flour in another shallow bowl and lightly beat the eggs in a third shallow bowl. Working one at a time, dredge the risotto balls in the flour, then the egg, then the breadcrumbs. Coat them completely.
- Chill the balls until the oil heats up.
- Make the pesto aioli while the risotto balls chill down and the oil heats up. In a small bowl, whisk everything together until well combined and check for seasoning. Chill while you fry the arancini and serve with them on the side.
- When the oil is heated to 350 degrees, then you can begin frying the arancini in batches until lightly golden brown and crispy. Garnish with freshly grated Parmesan and your pesto aioli. ENJOY!
