Pesto Arancini
150—180 Min
Crispy, golden risotto balls with a molten basil pesto core – fried to perfection and finished with a dusting of Parmesan.
Ingredients 6 Portions
- 350 gcooked risotto, chilled
- 100 gbasil pesto, plus extra for serving
- 0.5 tspBasil, Crushed
- 0.5 tspItalian Herbs
- Crispy breading mix, cheese
- Oil, for frying
Preparation
- 1
Spoon the pesto into small ice cube tray compartments and freeze. Add the dried basil and Dalmatian Herb Blend to the chilled risotto and mix well.
- 2
Take 1–2 tablespoons of risotto and flatten it in your hand. Place a frozen pesto cube in the centre and shape into a ball. Repeat until all ingredients are used. You should get 10–12 arancini. Freeze for 30 minutes.
- 3
Pour 200 ml water into one bowl and the Crispy Poh mix into another. Heat oil in a saucepan over low heat.
- 4
Dip each arancini briefly into the water, drain lightly and coat with the Crispy Poh mix.
- 5
Once the oil reaches about 170°C, fry 2–3 arancini at a time until golden brown.
- 6
Drain on a wire rack or paper towels and serve with pesto and Parmesan cheese.
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